This is a simple, hearty soup that can be the centerpiece of weekday lunches.
In a small saucepan, heat olive oil over medium-low heat. Add garlic; cook, stirring frequently, until tender, 1 to 2 minutes.
Add vegetable broth and water. Raise heat to high; bring to a boil. Add pasta and chickpeas, drained and rinsed. Cook until the pasta is al dente, about 5 minutes.
To serve, stir in parsley. Sprinkle with ground pepper and Parmesan.
The soup can be made a day ahead; cool, and refrigerate in a covered container. To keep pasta from expanding overnight in the soup, cook it separately. Toss with a bit of oil; store in its own container. Add to soup before reheating.