Soak chickpeas overnight - drain.

Place chickpeas, leeks, celery, carrot, bay leaves and half the red pepper flakes in large dutch oven pot with 8 cups water. Once simmering partially cover and simmer for 1-1/2 hrs or until chickpeas are almost tender. Add spinach and salt, cover and cook for 15 to 20 mins.

Heal olive oil in a skillet at medium heat - when oil is hot add garlic and remaining red pepper flakes. Cook for 1 min or until the garlic is just starting to turn golden. adle in some of the soup to combine and add back to the soup. Serve immediately.