Sauté the aromatics

• Heat the olive oil in a large pot over medium heat.
• Add the onion, carrots and celery and cook until softened.
• Stir in the garlic and cook until fragrant.

Simmer the chowder

• Add the potatoes, chickpeas, vegetable broth, smoked paprika, thyme, salt and pepper.
• Bring to a simmer and cook until the potatoes are tender.

Thicken with cream

• Whisk the cornstarch into the cream until smooth.
• Stir the cream mixture into the pot and simmer until the chowder thickens.

Add the cheese and serve

• Take the pot off the heat and stir in the grated cheddar until melted.
• Taste and adjust the seasoning, then serve hot.