Heat the olive oil in a large nonstick stock pot until warm, about 30 seconds. Add the bacon and cook until crisp, about 2 minutes. Add the celery, carrots, and onions, and sauté until soft, about 2 minutes. Add the garlic and cook until toasted, about 30 seconds. Add the stock, potatoes, rosemary sprig, chickpeas, and tomatoes and cook until potatoes are tender, about 15 minutes.
Add the shrimp and chopped rosemary at the end of cooking and cook until shrimp are firm, about
2 minutes. Serve immediately and drizzle with olive oil.