In a bowl, place 1 cup (128 g) of the chickpeas. Set aside.

In a saucepan, brown the onion and garlic in the oil. Add the remaining chickpeas, the potato, bay leaf, red pepper flakes, broth and tomato paste. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for about 15 minutes or until the potato is tender.

Remove the bay leaf. In a blender, purée the mixture until smooth. Strain and pour into the saucepan.

Add the pasta and cook over medium heat until al dente, stirring regularly to prevent the pasta from sticking to the bottom of the saucepan. Add a little broth or water if necessary. The texture should be thick, close to a purée. Add the reserved chickpeas. Adjust the seasoning.

Ladle the soup into serving bowls. Drizzle with olive oil and season with pepper if desired. Sprinkle with the cheese and fresh herbs.