Soak the chick peas for about 6 hours. Wash the borage.
Cook the chick peas in a casserole over low heat. Brown the garlic in a frying pan with extra virgin olive oil and add the chick peas.
Boil the small macaroni in plenty of salted water and, when cooked, drain the pasta, add the chick peas and pan-fry the ingredients together, adding the raw borage cut into julienne strips.