Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
Add the bread cubes and cook until they start to become crispy and golden.
Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.