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Heat the olive oil in a large pot over medium heat.
Once the oil is hot, add the onion, carrot and celery stalks. Cook for 8-10 minutes until softened.
Add the garlic and rosemary and continue to cook for 1-2 minutes, stirring often.
Next, drain and rinse two cans of chickpeas and add them to the pot. Let them cook for 1-2 minutes.
Add the vegetable broth and bring to a boil. Remove any foam that rises to the top.
Next, add the pasta. Reduce the heat to low and simmer for 10-15 minutes, or until the pasta is cooked through. Stir often to prevent the pasta from sticking to the bottom of the pot.
While the soup is cooking, blend the remaining can of chickpeas and their water in a blender.
Once the pasta is cooked, stir in the blended chickpeas and heat through.
Stir in the fresh parsley and season to taste with salt and pepper.
Serve hot with extra fresh parsley and freshly ground black pepper on top if you like.