Soak the chickpeas overnight, then drain and cook according to the packet instructions, until soft. Make the Orecchiette. Trim the aubergine and courgette and chop into 2cm dice, then peel and finely slice the onion. Cook the veg in a large frying pan on a medium-high heat with the oil for 15 minutes, or until soft, stirring occasionally. Drain the chickpeas reserving the liquor. Stir the chickpeas into the veg pan with the lemon juice, loosening with a god splash of reserved liquor. Cook over a low heat for 8 more minutes, then taste and season to perfection with sea salt and black pepper. Meanwhile, cook your orecchiette in boiling salted water for 4 minutes (or cook dried orecchiette according to the packet instructions). Scoop the pasta into the sauce and toss together, loosening with pasta cooking water, if needed, then tuck in.