Heat ¼ cup of olive oil in a large pot over medium heat. Cook 2 crushed garlic cloves, 1 diced carrot, 1 diced celery stalk, and 1 diced small onion for 6 minutes, stirring.
Add 1 tablespoon of minced fresh rosemary and 1 generous pinch of chili flakes. Cook for 2 minutes.
Drain 425g of canned chickpeas, keeping the liquid. Add the chickpeas, a splash of their liquid and 400g of canned chopped tomatoes. Partly cover and simmer for 5 minutes.
Add 6 cups of vegetable stock and 1 Parmesan rind. Simmer for 20 minutes; season with salt.
Stir in 2 cups of ditalini. Gently boil for about 15 minutes, stirring, until tender. Remove the rind and serve with grated Parmesan.
