Cut the baguette bread into slices.
In the oven or on a grill, toast the bread; remove from oven and set aside.
Drain and rinse the chickpeas in a colander; drain them well, shaking off excess water.
In a medium saucepan, over medium-high heat, add the chickpeas, carrot, onion, celery, parsley, thyme, salt, and chicken broth.
Bring just to a boil, then cover, reduce heat and cook approximately 8 – 10 minutes or until the vegetables are tender.
Remove from heat and drain the beans and vegetables, discarding the liquid and thyme stems.
Transfer chickpea mixture to a food processor.
While processing, drizzle some olive oil into the mixture until a chunky smooth texture is attained.
Serve with toasted French baguettes.
