Cook shell pasta in boiling water for 9 minutes, or until al dente.

While pasta is cooking, heat olive oil in a medium saucepan over medium heat.

Add minced garlic and sauté for 1 minute, until fragrant.

Drain and rinse chickpeas in a colander.

Add the drained chickpeas to the saucepan with the garlic.

Pour in vegetable broth and stir to combine.

Bring the chickpea mixture to a boil, then reduce heat to low.

Simmer the mixture for 10-12 minutes to allow flavors to meld.

Transfer the chickpea mixture to a food processor or blender.

Process the mixture until smooth, creating a creamy sauce.

Pour the chickpea sauce over the cooked pasta in a large bowl or pot.

Add chopped tomatoes and fresh parsley to the pasta and sauce.

Toss everything together to combine.

Season the pasta with salt and pepper to taste.

Grate 2 teaspoons of fresh Parmesan cheese over each serving.

Squeeze a lemon wedge over each serving for added brightness.

Serve immediately.