Soak garbanzo beans in water, enough to cover, overnight.
Drain beans. Transfer to large pot and add enough water to cover. Add salt, olive oil, and one sprig of rosemary and bring to a boil. Reduce to a simmer and cook until tender, about one hour (though it could take longer). Drain.
In a large skillet over medium-high heat, sauté garlic and second sprig of rosemary. Stir in crushed red pepper and drained garbanzo beans. Remove rosemary sprigs. Add salt and pepper to taste and serve warm.
