Italian Pasta with Chickpeas

Ingredients

• 8 ounces 225 g chickpeas, soaked in water to cover overnight and drained
• 1 bay leaf
• 1 clove garlic
• 3 teaspoons unrefined sea salt or salt (divided)
• 4 tablespoons 60 ml good-quality extra-virgin olive oil
• 1 onion (finely chopped)
• 1 small chile pepper (finely chopped)
• ¾ pound 340 g cherry tomatoes, quartered
• 6 fresh basil leaves (shredded, or 1 tablespoon (4 g) finely chopped parsley)
• Freshly ground black pepper
• 1 pound 455 g cavatelli, or any small gluten-free pasta
• Pecorino Crotonese or Pecorino Romano (for serving)