Heat the oven to 400ºF.

• Let the butter come to room temperature.
• Scrub or peel the carrot and trim off the top; cut the carrot in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
• Peel and thinly slice the shallots.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon. Divide into two equal portions, one for the garlic bread and one for the soup.
• Rinse the chickpeas.
• Trim the root end from the escarole; coarsely chop the leaves.
• Strip the parsley leaves from the stems; coarsely chop the leaves./li>
• Strip the rosemary leaves from the stems; finely chop the leaves. Divide into two equal portions, one for the garlic bread and one for the soup.

In a small bowl, combine the butter with half the rosemary and garlic. Season with salt and mash with a fork until well blended.
Cut the ciabatta in half lengthwise and spread the rosemary-garlic butter evenly over the cut sides. Place, cut side up, on a sheet pan and toast in the oven until the butter has melted and the ciabatta is lightly browned, 8 to 10 minutes.
While the ciabatta bakes, make the soup.

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the carrot and fennel, season with salt, and cook, stirring occasionally, until caramelized, 3 to 5 minutes. Stir in the shallots, the remaining garlic, and as much piment d’Espelette as you like. Season with salt and cook until the shallots begin to soften, 1 to 2 minutes.
Add the chickpeas, escarole, and 3 cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the escarole is tender, 2 to 3 minutes.
Remove from the heat, add the parsley and the remaining rosemary, and season to taste with salt and pepper.

Transfer the soup to individual bowls. Garnish with the Parmesan and serve with the rosemary-garlic bread.