In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
In the last 15 minutes cook the pasta in a separate pot until al dente then drain well, do not rinse (I prefer Orecchiette pasta in this soup).
Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot. Serve with fresh grated parmesan cheese if desired. Enjoy!
Notes
If using canned chickpeas, then drain and rinse, use 2 cups of water and cook for approximately 30 minutes, add more water if needed.Any leftover soup should be stored in the fridge in an airtight container. It will keep for about 3-4 days.If you plan on freezing the soup, then freeze it in a freezer safe container. But be sure to freeze it without the addition of pasta. The pasta will get too mushy and it won’t be very tasty. It will keep for up to four months in the freezer.