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Insert the pointy end of the clove into the onion, then place in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind; add 5 cups water and bring to a boil over high heat.
Reduce heat to low, cover, simmer until chickpeas are tender, about 1 hour.
Add the tomatoes, carrots, and celery; cover loosely, then simmer until vegetables are soft, about 25 minutes.
Meanwhile, in a small bowl, combine the chopped rosemary, grated Parmesan, lemon zest and pepper.
Ladle soup into individual serving bowls, sprinkling the Parmesan mixture on top of each.