Add a small handful of pine nuts (or almonds) to a large skillet or large shallow Dutch oven over medium heat and stir until just lightly toasted. Remove and set aside.
Add a generous amount of olive oil to the skillet (about 4 tablespoons) over medium heat and add a pinch of red pepper flakes and the garlic, cooking it until the garlic becomes golden. Add the sun-dried tomatoes with their oil and the tomato paste and cook for another 30 seconds.
Then add the chickpeas, olives, artichoke hearts, pasta and hot water, stirring to combine all the ingredients and scraping any browned areas of the skillet.
Lower the heat and simmer, uncovered, for about 15 minutes. Most of the liquid should be absorbed and it should be a nice saucy consistency. If the liquid is almost completely absorbed before 15 minutes, cover the skillet for the last few minutes. If it is too soupy, cook uncovered slightly longer to thicken it.
Taste and add salt and pepper if needed. Serve immediately topped with a drizzle of olive oil and the toasted pine nuts or almonds, if you are using them.