Puree half of the drained chickpeas with the hand blender. Heat the oil and lightly sweat the onion and garlic cubes. Add 1 ladle of stock and the whole chickpeas. Season with salt and oregano and simmer for 5 minutes.
Now add the pureed chickpeas and almost all of the broth (except for about 1 cup) to the saucepan. Bring everything to the boil and add salt if necessary. Add the pasta and cook while stirring. If the pasta has soaked up too much broth, add the rest of the broth. But not too much, as the soup should have a creamy consistency. When the pasta is done, remove it from the stove and let it rest for 5 minutes. Distribute on plates and sprinkle with pepper and freshly grated Parmesan (amount as you like).
We in Naples like to eat this dish in autumn and winter. My mother-in-law makes her noodles herself, so the soup tastes twice as good.