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Heat the oil in a large pot over medium heat, then add the onion & carrots and sauté for 7-10 mins, until onions are translucent.
Add the garlic & cook for another 1-2 mins.
Add in the potatoes, cauliflower, broth, and water. Use 2-3 cups of water depending on how much you need to cover (it's okay if the top layer is not fully submerged).
Mix in the salt, pepper, oregano, paprika, & red pepper flakes, then cover the pot and let simmer for 20-30 minutes, until potatoes are tender to a fork.
Remove ~½ of the veggies from the pot and place in a blender. Cover the veggies with liquid from the pot. Let cool down a few minutes before putting on the lid and blending on high speed until completely smooth.
Pour the blended veggies back into the pot and mix to combine. Season to taste with salt/pepper.
Mix in the corn and stir again. Bring the pot back to a simmer on med/low for 20 mins, stirring occasionally.
Heat oven to 400 & line a sheet pan with parchment. Add the drained chickpeas to the pan and coat in the olive oil, salt, pepper, & smoked paprika. Transfer to the oven & cook for about 20-25 mins, until browned and crispy.
When the crispy chickpeas are done, ladle the chowder into bowls & top off with an even serving of the chickpeas.