The evening before, wash the chickpeas and put them in a pot with water, 4 bay leaves and 1/2 tablespoon of salt. The water should be 2 inches above the chickpeas.
The next day, leave the chickpeas in the same water. You may have to add a little more water to keep it 1 inch above the chickpeas. Cover the pot and cook at low flame for about 3 hours.
Separately prepare an onion based tomato sauce and once the chickpeas are cooked, mix together.
Boil the Ditalini pasta in salted water.
Pour the chickpeas and broth over the pasta. Add a dash of EV olive oil and pepper as desired.