# The New York Times <http://www.nytimes.com/> Reprints <#> This copy is for your personal, noncommercial use only.

You can order presentation-ready copies for distribution to your colleagues, clients or customers here <#> or use the "Reprints" tool that appears next to any article. Visit www.nytreprints.com <http://www.nytreprints.com> for samples and additional information. Order a reprint of this article now. <#> <http://www.nytimes.com/adx/bin/adx_click.html?type=goto&opzn&page=www.nytimes.c om/printer-friendly&pos=Position1&sn2=336c557e/4f3dd5d2&sn1=32c5f15/3cfd985c&cam p=foxsearch2011_emailtools_1629905e_nyt5&ad=tree_120x60_NP_may19&goto=http%3A%2F %2Fwww%2Efoxsearchlight%2Ecom%2Fthetreeoflife> -----------------------------------------------------------------------March 25, 2011 Chickpea Vegetable Soup With Parmesan and Rosemary *Time:* 11/2 to 2 hours plus overnight soaking 1 whole clove 1/2 onion, sliced root to stem so it stays intact, peeled 1 pound dried chickpeas, soaked overnight and drained 1 sprig rosemary, plus 1 teaspoon finely chopped leaves 3 garlic cloves, minced 2 fresh bay leaves or 1 dried 1/3 cup extra virgin olive oil 1 1/2 tablespoons salt, more to taste 1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan 1 cup diced tomatoes <http://topics.nytimes.com/top/reference/timestopics/subjects/t/tomatoes/index.h tml?inline=nyt-classifier>, canned or fresh 2 medium carrots, sliced into 1/4-inch rounds 2 celery stalks, sliced 1/4-inch thick Zest of 1 lemon 1/4 teaspoon black pepper. ** *1. * Insert the clove into the onion. Put the chickpeas, rosemary sprig, garlic, bay cheese rind. Add 5 cups water and bring to heat to low, cover and simmer for about an tender. the onion in a large pot with leaves, olive oil, salt and a boil over high heat. Reduce hour, or until chickpeas are

*2. * Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl. *3. * Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture. *Yield*: 6 servings. More in Dining & Wine (1 of 48 articles) A Good Appetite: A Tart Wins Praise, but Not for Neatness <http://www.nytimes.com/2011/09/14/dining/a-plum-tart-wins-praise-but-notfor-neatness-a-good-appetite.html?src=un&feedurl=http%3A%2F%2Fjson8.nytimes.com% 2Fpages%2Fdining%2Findex.jsonp> Read More <http://www.nytimes.com/2011/09/14/dining/a-plum-tart-wins-praise-but-not-for-ne atness-a-good-appetite.html?src=un&feedurl=http%3A%2F%2Fjson8.nytimes.com%2Fpage s%2Fdining%2Findex.jsonp> Close