Bring a pan of water to the boil. Cook the macaroni for 2 minutes less than the packet instructions so the pasta is still al dente.
Heat the oil in a large pan. Fry the onion and Garlic Granules over a medium-heat for 4-5 minutes. Stir in the Rosemary, Oregano and Crushed Chillies and cook for a further 2 minutes.
Stir in the tomatoes, stock, chickpeas and balsamic vinegar. Season to taste and simmer gently for 20 minutes.