Wash all vegetables. Remove the stems of the Swiss chard and roughly chop. Chop the leeks, celery, and carrot, and mince the garlic.

In a large pot, heat the olive oil over medium heat.

Add the garlic cloves, and cook for about 3 minutes or until lightly browned.

Add the vegetable broth, Swiss chard, chickpeas, leeks, celery, carrot, red pepper flakes, and salt to the pot.

Bring to a boil, then lowly simmer for 25 minutes, stirring occasionally.

Add more salt and red pepper to taste.

Spoon into bowls, and serve all on its own or with crackers or bread for dipping.