Pasta e Ceci

Serves 4

1 cup dried chick peas (or use 2 cans)
1-2/3 cups vegetable stock or water
2 Tbsp chopped fresh basil
4 garlic cloves, minced
5 Tbsp olive oil
28 ounce can diced tomatoes
salt and pepper
1-1/4 cups ditalini or other small pasta

If using dried chick peas:
Soak the chick peas in cold water for about 12 hours, then drain and rinse them and put them in a heavy pot. Add the stock or water, basil, garlic and 1/2 the olive oil. Bring to the boil, cover the pot tightly and cook at the lowest simmer until the chick peas are tender, which can take from 2 to 4 hours.
Puree the tomatoes and add to the soup. Stir well and add salt and pepper to taste and cook for about 10 minutes.
Check that there is enough liquid in the pan; if not, add boiling water. Add the pasta and cook until al dente. Ladle into bowls and drizzle each with a little of the remaining olive oil. Sprinkle with grated parmesan.

If you use canned chick peas:
Simmer the stock, basil, garlic, olive oil, tomatoes, salt and pepper for a good 30 to 45 minutes until the flavors are well-blended. Add the canned beans with their liquid, and continue with the rest of the recipe.