Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.
Add the chickpeas with their cooking liquid with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 5 minutes.
Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency. Adjust the thickness by adding extra water to your liking (it should be thick but not as thick as a paste).
Add extra seasoning if required, serve with crusty bread.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.