Over medium high heat warm up a drizzle of olive oil. Toss in your ½ onion that is diced finely. Cook until soft, about 5 minutes. Add garlic to the onions and continute cooking an additional 2 minutes.

Add in the diced tomatos, tomato sauce, chickpeas, and chicken broth. Stir and let it come to a simmer.

Stir in oregano, basil, salt, and pepper. Continue to cook for an additional 15 minutes until the chickpeas become really soft. Give the broth a taste and see if it needs additional salt or pepper to your taste.

Once the chickpeas are nice and soft, use an immersion blender to make it creamy and smooth! If you don't have an immersion blender, very carefully use a high speed blender.

Once it is thoroughly blended, you can transfer it back into the pot.

When serving, place a couple of mozzarella balls on top & drizzle with balsamic glaze and finish off with shreds of basil.