Heat oil, garlic and rosemary in a large skillet over medium heat. When garlic turns fragrant remove rosemary, reserving for later.

Add leeks to pan, with a pinch of salt. Cook until leeks are soft but still green, 5-8 mins.

Add chickpeas and cook for 5 minutes more.

Add a few scrapes of lemon zest, with a squeeze of lemon juice. Return rosemary sprigs to pan and serve.