In a pot
- Bring the meat stock and the water to a boil.
- Add the chickpeas & the pasta shells. cook until the pasta is tender.
- Melt in the tomato paste & the hot pepper paste.
- Season with the salt & pepper and the garlic.
- Cook until the soup thickens.
- Sprinkle the dried mint on top and turn off the heat.
If the soup gets too thick, add more water.