Orecchiette Pasta, Chickpeas, and Cherry Tomatoes

0 Wash the tomatoes and slice them in half
1 Bring a large pot of salted water to a trepid boil, add the chickpeas and wait for the water to come to full boil. Remove the chickpeas with the help of a strainer or slotted spoon and set aside. Bring the water back to a full boil and cook the orecchiette to al dente. Follow manufacturer cooking instructions for timing.
2 Puree ½ of the chickpeas with the fresh basil leaves and a ladle of the pasta cooking water. Add two tablespoons of olive oil and season with salt to taste.
3 In a large skillet, heat two tablespoons of olive oil over medium-high with the garlic clove. Add the sliced tomatoes and cook for less than a minute, being careful not to let them go soft.
4 Reserve a large cup of cooking water and drain the orecchiette pasta. Toss the pasta with the tomatoes, creamed chickpeas, and whole chickpeas for about a minute while mixing them. If the skillet starts to dry out, add cooking water. 
5 Remove from the heat and serve immediately.