In a saucepan, heat a drizzle of olive oil. Add the sliced onion, chopped celery, chopped carrot, minced garlic, and a few rosemary leaves. Sauté until softened.

Once the vegetables are sautéed, add the crushed tomato. Season with salt and pepper. Add 1/2 cup water (about 120 ml) and cook for about 20 minutes.

After 20 minutes, add half of the chickpeas. Blend the mixture roughly with an immersion blender. Add the remaining chickpeas and let simmer for a few more minutes to develop flavor.

Serve the soup, drizzling with a little raw olive oil.