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Heat the olive oil and garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper.
Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering.
Cook the soup for 15 minutes, or until the pasta is tender.
Check the seasoning, and serve finished with a generous drizzle of olive oil.