1. Fry the carrots and garlic for 3 minutes in a large, non-stick saucepan.
  2. Add in Pasta, beans, chickpeas, tomatoes and stock and bring to the boil.
  3. Simmer for 10-12 minutes, or until pasta is just al dente, stir through the oregano, season then serve with crusty fresh bread.
  4. Add salt and pepper to taste.