1. Soak the chickpeas overnight in water.
2. Drain and rinse the chickpeas. In a large pot, combine the chickpeas, carrot, onion, and garlic. Add water to cover the beans by about 1½ inches (3.5 cm). Add the salt and bring to a boil. Reduce the heat and cook for about 3 hours, until the chickpeas are soft.
3. Add the orecchiette and continue cooking for another 10 minutes, until the pasta is cooked.
4. Serve drizzled with the olive oil.
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