• 3 tablespoons olive oil , plus additional for drizzling
• 8 cloves garlic , finely chopped
• 1 tablespoon fresh rosemary leaves , minced
• 1/2 teaspoon crushed red pepper flakes
• 3 cans (15 to 19 ounces each) chickpeas , rinsed and drained
• 4 cups chicken broth
• 2 tablespoons fresh lemon juice
• Sea salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly.

Transfer 1 cup of soup at a time to a blender; cover loosely and puree until just smooth. Return to saucepan. Repeat two more times. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.