Ingredients:

Pasta - 1/2 cup(I used the shell type macroni)
Vegetables - 1/4 cup ( I used peas and carrot)
Chickpeas(Channa) - 2.5 tbsp
Pasta Sauce - 1 tbsp
Tomato Sauce - 1 tsp
Italian Seasoning / Oregano - 1/4 tsp
Salt- to taste
Water - 1/4 cup(adjust according to the consistency you want)
Corn flour -1 tsp

To Temper:

Onion - 1/2 medium sized chopped finely
Garlic - 3 pearls chopped finely
Olive oil - 2 tsp

Method:
Pressure cook the veggies (carrot and peas) just up to one whistle and keep aside.
Soak channa overnight for at least 8 hours and pressure cook for 6 whistles in medium flame, set aside.
Boil water in a heavy bottomed container and add the pasta with a little salt.
Once it turns soft (yet form enough to bite), drain water and collect the pasta in a bowl and set aside.
In a pan, heat oil - add onion, garlic saute till slightly browned.
Then add cooked channa, carrot and peas, saute till moisture is absorbed.
Then add the pasta sauce, tomato sauce and Italian seasoning.
Stir until the masalas are well blended with the veggies.
Add water, required salt and allow it to boil.
Then add the cooked pasta.
Cook in medium flame for 2mins for the pasta to absorb the flavour, then add cornflour and mix well.
It will start thickening faster once corn flour is added so switch off when its creamy and is of your desired consistency
Serve the soup hot or warm with pepper powder sprinkled.
It tends to thicken faster as cornflour is added so serving immediately is recommended.

Recipe courtesy: Sharmis Passions