Heat the oil in a Dutch oven over medium-high heat. Add onions, oregano and cumin and cook, stirring until the onions are tender and translucent, about 5 minutes.

Add the garlic and continue to cook for 1 additional minute. Stir in the chickpeas and cook until heated through.

With the back of the spoon lightly mash half of the chickpeas to help thicken soup. Add the broth and diced tomatoes and bring to a boil.

When soup reaches boil add the pasta, salt, pepper. Reduce the heat and simmer until the pasta is tender, 5 to 7 minutes. Taste, adjust seasoning, add cilantro and serve warm.