In a medium saucepot, heat the two cups of chicken broth to simmer. When heated, add the drained and rinsed canned chickpeas to the simmering broth and let cook until the beans are soft (about 10-15 minutes).
While the beans are cooking, heat 2 tablespoons olive oil until it shimmers in a medium-large heavy-bottomed pot or deep saute pan. Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.
Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so. Add the bay leaf, cooked chickpeas (with the two cups of stock included!) and dry pasta to the tomato paste mixture. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes.
If you'd like a little extra flavor and creaminess, add 1/4 to 1/2 cup of cream and 1/2 cup grated parmesan. Taste and adjust seasoning and ladle into bowls topped with more parmesan.