2-3 tablespoons olive oil
1 onion, peeled and finely chopped
4 cloves garlic, finely chopped
3 carrots, peeled and diced
2 sticks celery, washed and diced
1 large fresh rosemary sprig
1 tablespoon of fresh sage
1 tablespoon fresh parsley
Sea salt and freshly ground black pepper
A good sized pinch of red pepper flakes
2 teaspoons cumin
1/2 teaspoon smoked paprika
2, 14 oz cans chickpeas, drained and rinsed
1, 14 oz can crushed tomatoes
Water
1 tablespoon parmesan cheese

In a large pan or Dutch oven heat the olive oil and add the finely chopped onion. Sprinkle with some sea salt and sauté on low for about 10-15 minutes until just caramelizing. Add the garlic, carrots, rosemary, parsley, sage and celery and continue to cook for another 5 minutes making sure the vegetables don’t burn. Add the spices and chickpeas and stir well. Add the tomatoes and enough water to cover the vegetables and chickpeas and stir in a tablespoon of Parmesan cheese. Bring to a boil, turn down to a simmer and cover. Cook for approximately 40-50 minutes checking occasionally to make sure the soup is not too thick, add a little more water if needed and continue cooking until the vegetables are cooked through and the chickpeas are cooked but not mushy. Remove from heat and serve with a little extra fresh parsley and parmesan cheese.