Heat olive oil in a large saucepan over low heat.

Cook chopped garlic for 2 minutes until fragrant.

Stir in peeled, seeded, and chopped tomatoes.

Add chopped cooked chicken, chicken stock, dried rosemary, salt, and pepper to taste.

Simmer for 20 minutes, allowing flavors to meld.

While the soup simmers, cook small shell pasta according to package directions.

Drain the cooked pasta shells.

Place drained chickpeas in a food processor.

Ladle in 1 cup of the hot chicken broth from the simmering soup.

Process the chickpeas and broth until smooth.

Return the chickpea puree to the main soup pot.

Add the cooked and drained shell pasta to the soup.

Simmer for an additional 5 minutes to combine all ingredients and heat through.