Add the clams to a large bowl and fill with water. Scrub off any excess dirt and drain the water. Repeat the process a few times until the water runs clear. Set aside.
In a large dutch oven on medium heat, add the olive oil. Toss in the garlic and cook for 1-2 minutes, or until the garlic is lightly golden. Add in the rosemary, thyme, preserved lemon, red pepper flakes, and just a bit of salt and pepper. Add in the chickpeas. Cook for another 2-3 minutes to let the flavors come together and to remove any "canned bean" taste.
Pour in the wine and broth and turn the heat to medium high. Add the clams and cover the pot immediately. Cook for 5-8 minutes, or until all the clams have opened.
Immediately pour the clams into two separate bowls, spooning over the broth and the chickpeas into each bowl. Add a slice of crusty bread, garnish with thyme and serve with Italian chili oil for drizzling. Dip, eat and enjoy!