Add olive oil to a large pan on medium heat. Once oil has heated, add the chopped onions and a pinch of salt. Cook until onions are soft and translucent, then add the garlic and cook for 1 minute more.
Lower the heat to low or medium-low. Add the Worcestershire sauce, tomato paste, and broth and stir to combine. Next, add the carrots, sweet potato, and garbanzo beans. Season with salt and pepper and stir to combine.
Add the bay leaves to the top and allow to simmer with the pan lid on at an angle to vent for about 30-40 minutes, stirring occasionally.
Add the chickpeas and allow to cook for an additional 15 minutes or until all vegetables are soft to your preference. Taste and adjust seasonings as needed.
Add the flour to a bowl and add a ladle of the hot soup broth to the flour, whisk to form a thin paste, and then stir the paste back into the soup. Continue cooking until broth has thickened slightly.
Remove the bay leaves and serve soup topped with fresh or dried parsley and some crusty dinner rolls.