Heat oil in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
Add the carrots and celery and sauté for 1-2 minutes. Stir in the oregano, savory, turmeric, ginger and salt. Sauté for another 1-2 minutes.
Add the broth and coconut milk. For a thicker soup, use 5 cups of broth and for a thinner soup, use 6 cups. Increase to high heat and bring to a boil. Reduce heat to medium-high and let it simmer for 5 minutes or until the vegetables soften a little.
Stir in the pasta and chickpeas. Bring to a boil again, then reduce to medium heat and let it simmer for 5-10 minutes or until the pasta has softened to your liking.
Serve immediately with pepper and fresh parsley to taste. This soup is best when served fresh. The pasta will get softer as it sits in the fridge, but it still tastes great!