Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until translucent, about 5 minutes.
Stir in minced garlic and diced red bell pepper; cook for an additional 2-3 minutes.
Sprinkle in dried oregano and stir to combine well.
Pour in canned diced tomatoes and vegetable broth; stir well.
Add the chickpeas and pasta, then season with salt and pepper.
Bring the mixture to a boil, then reduce heat to a simmer and cover.
Cook for 10-12 minutes, or until pasta is al dente.
Remove from heat and let it sit for a few minutes before serving.
Garnish with fresh parsley or basil before serving.
