Rinse and drain the chickpeas. Put them in a pan with a cup of water, 1 garlic clove, the bay leaf and 3 tbsp of olive oil.  Heat for about 8-10 minutes.
Blend half the chick peas in a food processor with a few tbsp of the cooking liquid, then return it to the pan with the remaining chickpeas. Add a little crushed chilli if you like it. Add about 3 cups of water and 2 tsps of bouillon powder to the chickpeas, bring to the boil, then add  pasta and cook it. Sprinkle some freshly ground black pepper and Parmesan cheese.