In a large saute pan, heat 1/4 cup oil, garlic, and chile pepper
over medium-high heat and cook until garlic is lightly brown. Remove garlic from pan. Add clams and cover pan. Cook until clams steam open, about 5 to 10 minutes. Remove clams from pan and place in a dish. Add some steaming
juices to keep clams warm. Cover. Reserve remaining steaming juice; it should be about 1 cup.
Pour 1 cup reserved juice into blender
and add chickpeas. Process until smooth. Season with salt, if necessary, and pepper. Divide puree among 4 shallow bowls. Top with clams and sprinkle with parsley. Combine the lemon zest
and remaining olive oil
, and drizzle
over the top. Serve right away with toasted bread, if desired.