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Transfer 1 can (or 1 ½ cups) chickpeas to a blender, Add 1 cup vegetable broth, and the miso. Blend on high until smooth. Set aside.
Heat the oil in a medium saucepan over medium heat. Cook the leek for about 4 minutes, or until translucent, stirring frequently. Add the garlic, potato, crushed red pepper, and paprika. Cook for 2 minutes more, stirring constantly.
Add the remaining 1 ½ cups chickpeas, 1 ½ cups vegetable broth, and the puréed chickpeas and miso. Bring the liquid to a simmer and add the rosemary and thyme. Cover and simmer over low heat for about 10 minutes, or until the potato is fork tender. Stir occasionally and add more broth as needed.
Remove the thyme and rosemary sprigs and mix in the broccoli florets. Cook over medium-low heat for about 1 more minute, or until the florets are just tender. Season with salt, pepper, and lemon juice to taste.