In a large pot or saucepan, heat olive over medium high heat. Add onions, carrots and celery and cook until slightly softened, about 5-7 minutes. Add the garlic and thyme, and season with salt and pepper; and cook for an additional 2-3 minutes. Add vegetable broth and bring mixture to a boil. Then add the chickpeas and pasta, reduce heat and simmer covered for 15 minutes.
Remove from heat, sprinkle fresh parsley, if desired, and serve immediately. For leftovers, keep the pasta on the side. The pasta will grow in size, absorb a lot of liquid and may become softer the next day depending on the exact kind you use. To avoid that, you can keep the noodles on the side and ladle into the chickpea soup when serving.