Heat the olive oil over medium-low in a medium sized pan. Add the thyme and rosemary, stirring for 30 seconds until fragrant.
Add the chickpeas and a pinch of salt. Cook for 2–3 minutes, stirring to coat them in the herb oil.
Scoop out about 1/2 cup of the chickpeas and place them in a small bowl with a splash of the stock. Mash them thoroughly with a fork (or use a small blender) until they form a thick paste. Stir this paste back into the skillet.
Add the remaining stock and the dry pasta to the pan. Bring to a gentle boil, then reduce to a simmer.
Once the pasta is al dente and the liquid has reduced to your preferred thickness, stir in the white distilled vinegar. This provides the "lift" that lemon or tomato usually provides without the same reflux risk.