Boil the peanuts for about 30 minutes or until soft. Set aside to cool down.
In a large soup pot over medium heat, place 2 tablespoons of vegetable oil and sauté garlic, onion, parsley, and oregano until soft, about 3 to 4 minutes.
Add carrots and cook for 2 more minutes.
Add 4 cups water or broth and bring to a boil. Reduce heat to low and simmer covered for about 30 to 40 minutes.
While the soup is cooking, prepare the peanut paste. Place the boiled peanuts in a blender or food processor and blend with one cup of water or broth until you have a thick and smooth paste.
Pour the paste into a pan with 1 tablespoon of oil. Add turmeric and stir for 2 to 3 minutes.
Add mixture to the soup pot, stirring to combine.
Place the remaining oil in a pan and fry the mostaccioli pasta. Stir constantly to avoid burning. This helps the pasta keep its shape as it cooks in the soup.
Add the pasta to the soup during the last 15 minutes of cooking.
Before serving, add the cooked potatoes and the chickpeas. The soup consistency should be thick.
Taste the soup and add salt if necessary.
If you desire a thinner soup, add the remaining water or broth until obtain the desired consistency
Serve in bowls, garnished with chopped parsley.
There are many regional versions of sopa de mani, depending on who you ask. Some call for pasta, some for rice, some for potatoes and green peas, and some use red peppers and celery.