INGREDIENTS
2
Carrots, medium
2
Celery stalks
1 lb
Chickpeas, dried
3
Garlic cloves
1
Lemon, Zest of
1/2
Onion
1
sprig Rosemary
1 cup
Tomatoes, canned or fresh
1/4 tsp
Black pepper
1
Clove, whole
1 1/2 tbsp
Salt
1/3 cup
Olive oil, extra virgin
1
Parmesan, small rind
2
Fresh bay leaves or 1 dried