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Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium onion and 1 rib celery with a pinch of salt. Cook for 5 minutes, stirring, until soft. Add 3 cloves garlic (grated), 1 teaspoon ground cumin and 1 teaspoon paprika. Stir for 30 seconds, until fragrant.
Add 3 medium sweet potatoes (peeled and diced), 2 cans chickpeas (rinsed), 5 cups vegetable broth, 1 teaspoon salt, and black pepper. Cover, bring to a gentle boil, then lower the heat and simmer 20–25 minutes, until the sweet potatoes are very soft.
Turn off the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If the soup is too thick, add a little more broth or water.
Stir in ½ - 1 cup half-and-half and add 1 - 2 tablespoons lemon juice or apple cider vinegar to brighten the flavor. Serve warm with a drizzle of olive oil, black pepper, and optional parsley.