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Heat griddle and grill the Kielbasa Sausage then cut into pieces and set aside.
In a large sauce pot heat olive oil and add the onion, garlic and celery. Sauté until the onion is clear. Add the halved tomatoes, Jalapeño and carrots and continue to sauté for two or three minutes. Add the crushed tomatoes, parsley and sausage and toss. Add the chicken broth and the chick peas and simmer on low for about 10-12 minutes.
While the soup is simmering prepare the macaroni as directed.
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