INGREDIENTS
•
6 tablespoons olive oil, divided, plus more for drizzling
•
8 cloves garlic, thinly sliced
•
1 tablespoon fresh thyme leaves, minced
•
1/2 teaspoon red pepper flakes, plus more for garnish
•
3 (15 ounce) cans chickpeas, rinsed and drained
•
4 cups good vegetable broth, preferably homemade
•
Kosher salt, to taste
•
Sherry vinegar, to taste