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Preheat the oven to 200°C.
Line a baking tray with parchment pepper and tip the chickpeas on top. Drizzle 2 tablespoons of olive oil and season with salt and pepper. Roast them in the oven for 22-25 minutes or until they are golden and crispy - they may need a shake halfway through. If you’re using Queen Chickpeas, they may need 5 or so longer to crisp up due to their bigger size.
Mix the lemon zest and parmesan together in a small bowl.
Once the chickpeas are looking crispy, remove from the oven and move them closer together on the baking sheet. Sprinkle the parmesan evenly on top of the chickpeas and put them back in the oven for 5-6 minutes, or until the parmesan is dark brown on the edges.
Remove from the oven and let it cool so that the cheese has time to fully crisp up.
Flip the chickpeas upside down onto a cutting board and gently tear off the parchment paper. Break into “shards” and pop them onto the soup.