1: Put the tomatoes and garlic in an oven-proof dish with a dash of salt and cover in olive oil.
2: Roast this at 175°C for 45-55 minutes.
3: Cook your pasta according to package instructions.
4: Four minutes before the pasta is ready, add the drained chickpeas.
5: Drain the pasta and chickpeas, and get some in a bowl.
6: Cover with warm broth and spoon over the roasted tomatoes and some of their cooking oil.
7: Finish with chopped chives and black pepper.
