Rinse 1 cup of dry chickpeas in cold water, soak in a large bowl with a teaspoon of baking soda for at least 8 hours.

Finely grate 1 onion, 1 celery stalk, 1 zucchini, and 1 carrot.

Heat 3 tablespoons of olive oil in a large stew pot over medium heat, add grated vegetables and sauté for about 1 minute until translucent.

Drain and rinse soaked chickpeas. Add to pot with 6 cups of broth and canned tomatoes. Bring to a boil, then simmer uncovered for 1 hour.

Stir in 1 cup of ditalini pasta and cook for an additional 8 to 10 minutes until al dente.

Ladle into bowls and garnish with a sprinkle of cayenne pepper and a drizzle of olive oil.