Heat 1 tablespoon oil in a saucepan over medium heat. Add 3 minced garlic cloves; cook 1 minute. Add milk, broth, and tomatoes; bring to a simmer. Add paprika, ¼ teaspoon salt, and ground pepper; simmer 20 minutes, stirring occasionally.
Cool for 10 minutes. Add bell pepper to tomato mixture and use an immersion blender to puree.
For the topping:
Combine bacon, if using, and chickpeas in a roasting pan; drizzle with 1 tablespoon oil, cumin, and ⅛ teaspoon salt. Toss. Roast at 400° for 10 minutes. Stir in 5 sliced garlic cloves, and roast 10 more minutes.
To serve:
Ladle soup into 4 bowls; top evenly with chickpea mixture and parsley. Enjoy!