Hearty Chickpea and Vegetable Soup with Lemon-Parmesan Gremolata

1. Prepare Onion with Clove

Insert a whole clove into the half onion, ensuring that it stays intact.

2. Combine Ingredients and Start Cooking

In a large pot, combine the onion with clove, the soaked and drained chickpeas, a sprig of rosemary, minced garlic cloves, bay leaves, extra virgin olive oil, kosher salt, and a small Parmesan rind. Add five cups of water to the pot and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour.

3. Add Vegetables and Continue Cooking

After the chickpeas have simmered for an hour, add the diced tomatoes, sliced carrots, and celery to the pot. Cover the pot loosely and continue simmering for about 25 minutes, until the vegetables are tender.

4. Prepare Gremolata

While the soup continues to simmer, prepare the gremolata by mixing the finely chopped rosemary leaves, freshly grated Parmesan, lemon zest, and black pepper in a small bowl.

5. Adjust Seasoning and Serve

Once the vegetables are tender, taste the soup and adjust the seasoning with more kosher salt if needed. Ladle the soup into bowls, ensuring each bowl gets a good mix of chickpeas and vegetables. Sprinkle the gremolata mixture generously over each bowl of soup just before serving.