Making this vegetable stew is a snap especially when you have all the vegetables cut up for you. John was my sous chef while I was out running errands and cut everything up. When it came to the cooking basically all I had to do was sweat all the vegetables, add the chickpeas and stock, bring the pot to a boil, and add the ditalini. As soon as the pasta was cooked and the seasoning adjusted, dinner was ready. It was so good and so good for me that I had to have a second bowlful!