In a large stockpot, stir together the chickpeas and vegetable stock. Mix in half of the minced garlic and cayenne (or dried crushed chillies). Bring to a boil, reduce heat to low, and simmer 15 minutes.
Meanwhile, heat the oil in a large frying pan over medium heat. Place the remaining garlic, tomatoes and basil in the frying pan and cook 2 minutes, or just until the basil is wilted. Remove from heat, and set aside.
Mix the fennel and onions into the pot with the chickpeas. Season with salt. Continue cooking 15 minutes. Mix in the tomato mixture and peas, and continue cooking 5 minutes, until peas are tender. Serve hot.