Add the Chickpea Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
Increase the heat and add the tomatoes, puree and vegetable stock. Bring to the boil. Cover with a lid and reduce to a gentle simmer for approx 1.5 hours until rich and thickened, stirring occasionally. Ten minutes later, add some of the herbs and seasonings.