Peel the shallots, wash the carrots and celery, and finely dice the vegetables. Roughly chop the parsley leaves and set aside, finely chop the stems. Heat the oil in a large pot and sauté the bay leaf and parsley stems for about 2 minutes. Add the vegetables, season with salt, and sauté over medium-high heat for about 5 minutes, until the shallots are translucent, stirring occasionally.

In the meantime, drain the chickpeas and rinse them under running water.

Crumble the bouillon cube over the pot and pour the water over the vegetables. Add the chickpeas, Parmesan rind, and thyme, cover, and bring to a simmer. Reduce the heat and let the stew simmer gently, covered, for about 25 minutes.

To serve, remove the Parmesan rind, bay leaves, and thyme sprigs. Grate about half the lemon zest and stir it in. Finally, season the stew with the juice of half a lemon, freshly ground pepper, and, if necessary, a little salt.