Place grape tomatoes, garlic, and jalapeno in a food processor. Chop coarsely.

Heat olive oil in a large frying pan.

Add the chopped tomato mixture and celery. Sauté until softened.

Simmer for a few minutes.

Add chicken broth, drained chickpeas, salt, black pepper, dried oregano, ground cumin, and red pepper flakes.

Cook macaroni according to package directions.

Just before serving, add lemon juice and a drizzle of olive oil to the sauce.

Place cooked macaroni in a large bowl.

Drizzle with olive oil.

Add the chickpea and tomato sauce to the pasta and toss to combine.