Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onion becomes soft and translucent approximately 4-5 minutes.

Add vegetable broth, water, mushrooms, and potatoes.

Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 Time to cook will vary based on size of potato cubes.

Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.

Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.

In a small skillet, heat 1 tablespoon olive oil over medium heat.

Add chickpeas and cook until crispy, stirring occasionally.

To serve, ladle soup into serving bowls. Top the soup with crispy chickpeas. Enjoy!