Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer. Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly. Stir in the chickpeas, basil, parsley and broth. Turn heat to high and bring to a rapid boil. Add the orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness. Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired. | 
