Heat oil in medium saucepan. Add garlic and pepper flakes. Cook gently, stirring, until garlic is fragrant, 2 minutes. Add celery and bell pepper; cook and stir until vegetables begin to soften, 3 minutes. Add drained chickpeas, chicken broth and tomato juice. Cover and heat to a boil. Reduce heat to low; simmer gently until vegetables are soft, 10 minutes. Transfer to a blender and puree; add salt to taste. Serve hot.