Heat 1 Tbsp. olive oil in a large Dutch oven over medium-high heat. Add onion, celery and 2 garlic cloves; saute 5 minutes. Reduce heat to medium and cook 5 minutes or until lightly browned, stirring frequently. Stir in tomato paste. Add wine; cook 2 minutes, stirring frequently. Add water, Grano, salt and pepper. Cover and simmer 30 minutes. Add 1 tsp. basil, chickpeas and tomatoes. Cook 5 minutes or until thoroughly heated.