Add the oil to a medium pot over medium heat.
Saute the shallot over medium-low heat until soft, about 8 minutes.
Add the carrots and celery, and saute until softened, 5 to 7 minutes.
Stir in the turmeric and thyme, and saute one minute more.
Add the broth, water, and bay leaf, cover, then bring to a bowl.
Stir in the pasta, partially cover, then gently boil until barely al dente, stirring occasionally. (You don't want the soup to reduce down too much.)
Fold in the chickpeas and simmer for one to two minutes, until warmed and the pasta is done.
Remove the soup from heat, remove the bay leaf, then fold in the spinach, parsley, black pepper, and salt.
Spoon into bowls then top with more parsley if you wish.
