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In a dutch oven heat oil over medium high heat. Add onions, oregano, cumin and sauté until onions are tender and translucent about 5 minutes.
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Add garlic and continue to sauté additional minute. Add chickpeas stir to combine and heat through.
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With the back of the spoon lightly mash half of the chickpeas to help thicken soup. Add diced tomatoes, broth and bring to a boil. When soup reaches boil add pasta, salt, pepper, reduce heat and simmer until pasta is tender, about 5-7 minutes.
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Taste, adjust seasoning, add cilantro and serve warm.