Mince garlic cloves. Chop onion and rosemary.

In a soup pot over medium heat, add onion and sauté until soft. Add the garlic, rosemary, and crushed red pepper flakes and cook until fragrant, about 1 minute.

Add the chickpeas and vegetable broth - bring to a boil and reduce heat to simmer.

Simmer for 30 minutes. Transfer the soup to a blender and blend until smooth. Be careful when puréeing hot soup as steam can force lid of the blender. Place a kitchen towel over top and hold down the lid while processing to be extra safe.

Bring to room temperature before storing it. You may need to add additional vegetable broth when rewarming as the soup will thicken once refrigerated.