Pour the olive oil in a large soup pot turned to medium-high heat, and add in the onion, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables are fragrant and slightly soft, 5-10 minutes.

Add in the 2 cans of rinsed chickpeas, along with all of the herbs and spices.

Add enough water to completely cover the vegetables, turn heat onto low, and let the soup simmer for at least 1 hour, until it has thickened and all vegetables are very soft.

When almost ready to serve, add in the pasta, along with about 2 cups extra water, and turn the heat on high.

Let the soup boil for 7-8 minutes, until noodles are cooked through. Taste and add salt and pepper as needed, and serve immediately!