I used dried chickpeas which I soaked and cooked - I really dislike the texture of tinned beans and such - and I used water plus ca. 2 teaspoons of Vegeta seasoning mix rather than canned broth. I also about tripled the basil - next time I'll maybe add some oregano and paprika powder, possibly some chili as well. Unfortunately, our spice shelf is rather empty at the moment... Changed the method a little, too: Cooked the chickpeas, sautéed oinion and garlic in another saucepan, added tomatoes to the onion, added water, spices and cooked chickpeas, cooked the pasta and added that. This is a really yummy recipe!
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I used dried chickpeas which I soaked and cooked - I really dislike the texture of tinned...