In a heavy bottom pot put olive oil and some cracked pepper.
Once hot, add finely diced onion and the halved piece of garlic
If using canned chickpeas, dump them out and rinse.
When the onion is a light brown add the chickpeas. Fry them for 5 minutes at a medium heat.
Add the vegetable (or meat) stock with the sprig of rosemary and let simmer for 20-30 minutes at a low heat.
If you want a thicker soup keep the water that the chickpeas are sitting in in the cans/jars and add it as well.
Remove the rosemary.
Using a stick blender (or regular one) to get the consistancy you'd like. I like to have some chunks of chickpea left, but it's perfectly fine to make it as smooth as hummous.
Want some pasta in the soup? After it has simmered for 20 minutes and you've blended it, add 2 or 3 tablespoons of the smallest pasta you have. Let it simmer for another 10 minutes or until pasta is cooked.
Add any grilled mushrooms, shrimp or bacon that you'd like.
Serve in bowls and drizzle with olive oil.