In a large soup pot, combine the vegetable broth and the diced tomatoes. (Regular is fine if you can't fine the kind with added basil)
Add all the chopped vegetables and spices and bring to a boil.
Once the pot reaches a boil, add in the pasta and chickpeas.
Boil until the pasta is cooked al dente. This should cook most of the liquid out of the pot (although there will still be some).
Turn off the heat, stir in the parsley, put a lid on the pot and let it sit for about 20-30 minutes.
Remove the lid, allow the pasta to cool to a manageable temperature. At this point, the liquid should have been soaked up into the pasta. If not, you can enjoy it as is, or you can turn on the heat once again and cook the liquid out completely. Just be sure to stir so nothing burns.
This pasta really holds onto it's heat, so be sure to allow adequate time for cooling to an edible temperature.
If you like, when serving, sprinkle a little extra fresh parsley over the top for garnish.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.