Peel garlic cloves and smash them with the palm of your hand.
Place a large saucepan over medium heat. Add olive oil and then garlic cloves. Saute until garlic is fragrant and just starting to turn golden, 2 to 3 minutes (don't let it burn or it will turn bitter).
Add tomato paste and harissa and saute for 1 minute more.
Add chickpeas and pasta and stir to combine everything.
Heat water / stock in the microwave until boiling (see note about liquid amount). Pour over chickpeas and pasta.
Lower heat so that the soup is at a low simmer. Simmer until pasta is al dente (just tender), ~15 minutes.
Ladle soup into bowls and top with cheese and fresh herbs. Drizzle a bit of olive oil over top if you'd like.