Soak chickpeas for up to 24 hours, rinse and cook until tender.
Cook 12 ounces pasta according to package instruction.
While pasta cooks, sauté in 2 tablespoons Italian Ghee or olive oil for 3-5 minutes the following:
½ cup sliced scallions
1 cup chopped roasted red peppers
1 14-ounce can well-drained artichoke hearts
2 or more cloves minced garlic
Stir in 2 cups cooked chickpeas and cooked drained pasta.
Season with salt and pepper; add crumbled feta or blue cheese. Serve with plenty of fresh chopped basil.