Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and minced garlic. Sauté for 5 to 6 minutes until softened and fragrant.

Stir in the tomato paste, dried rosemary or thyme, and red pepper flakes if using. Cook for 1 to 2 minutes to deepen flavors.

Pour in drained and rinsed chickpeas, along with the broth. Bring to a gentle boil.

Using a spoon or potato masher, mash about half of the chickpeas to create a thicker broth.

Stir in your choice of small pasta. Cook according to package directions, stirring occasionally.

Taste and adjust seasoning with salt and black pepper. Remove from heat and let it rest for a few minutes.

Ladle the soup into bowls, drizzle with extra olive oil, and sprinkle with Parmesan cheese and parsley if desired.