Chop Vegetables: Begin by preparing the onion, carrots, and celery into bite-sized pieces.

Sauté Aromatics: Heat olive oil in a large pot over medium heat, add the chopped onion, and sauté until translucent, around 5 minutes.

Add Garlic and Veggies: Mix in minced garlic, carrots, and celery, sauté for another 3 minutes.

Introduce Chickpeas and Broth: Add drained chickpeas, vegetable broth, lemon juice, and rosemary. Stir and bring to a gentle boil.

Simmer: Reduce heat to low, letting the mixture simmer uncovered for about 20 minutes.

Serve: Ladle the soup into bowls, topping with freshly grated Parmesan cheese.