Heat the olive oil in a Dutch oven over medium heat for 1 minute, then sauté the diced yellow onion for 5 minutes until softened and slightly translucent, stirring occasionally. Add the minced garlic and dried rosemary and cook for 1 minute until fragrant.

Add the drained chickpeas, diced tomatoes, and vegetable broth to the pot, then simmer for 15 minutes over medium heat, stirring once or twice to prevent sticking. Keep the surface gently bubbling.

Mash about a third of the chickpeas directly against the pot with a spoon or potato masher to thicken the broth. Continue simmering for 2 minutes to let the texture settle.

Stir in the chopped kale and cook for 5 minutes until tender and bright green. Taste and adjust seasoning readiness before adding the dairy.

Reduce heat to low, then stir in the heavy cream and grated Parmesan until melted and smooth. Season with salt and black pepper to taste, then cook for 2 minutes on low without boiling.