Soak 1 C. dried garbanzo beans overnight. Drain and rinse, then cover with fresh water. Add 1/2 t. salt and bring to a boil, then cook until just tender. (Or use canned garbanzos).
Trim and clean 2-3 leeks. Slice them into very thin rounds or half rounds if they are quite thick.
Heat 1/4 C. olive oil in a large skillet. Add 1 large minced clove of garlicand 2 three-inch sprigs of rosemary, whole.
When the garlic begins to brown, add the leeks along with a pinch of salt. Cook, stirring, for 10 minutes. Remove the rosemary sprig.
Pour in 2 C. cooked garbanzos. Add the zest of 1 lemon. Cook for 5 minutes, until the beans darken in color slightly. Add lemon juice to taste, along with more salt. Cook another 2-3 minutes.
If you want to add a creamy touch, stir in 3 T. chevre while the dish is still warm.
Serve the garbanzos alongside a tossed salad or some garlicky sauteed kale.