Soup with Macaroni, Chickpeas and Herbs

Heat olive oil in a pot and fry the onions and chopped garlic in it. Then add the chickpeas and fry them for about 5 minutes.

Then add the liquid from the can of chickpeas and warm water and add the macaroni.

Season the soup with rosemary, chopped sage, salt and black pepper and leave it to boil over medium heat until the products have completely softened.