Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the diced onion to the pot and cook for 5 to 7 minutes until soft. Add the garlic and sauté for 1 minute until fragrant.

Add the canned chickpeas and 1 cup of water. Bring to a boil. Taste and add salt and pepper if needed. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Bring a large pot of salted water to a boil. Cook the pastina according to package directions. Drain and set aside.

Return the pot of chickpeas to a rapid simmer over medium heat. Add the plant-based heavy cream, cooked pastina, lemon juice, frozen peas, and fresh dill. Simmer for 5 minutes until the peas are bright green. Taste and add salt and pepper.

Divide the creamy pasta between bowls. Finish each bowl with a few sprigs of fresh dill and serve with lemon wedges, if desired. Enjoy!