Ingredient:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• ½ teaspoon fine salt
• ½ teaspoon curry powder
• 2 tablespoons tomato paste
• 1 large can (28 ounces) whole tomatoes*, with their liquid
• 2 cups vegetable broth
• 1 can (14 ounces) chickpeas, rinsed and drained, divided
• 2 tablespoons unsalted butter, cut into a few pieces
• 1 teaspoon coconut sugar or brown sugar, to taste
• Freshly ground black pepper, to taste
• Finely grated Parmesan cheese, for garnish