Step 1

Place olive oil in large pot or Dutch oven. Add onions, carrots and celery and season with salt and ground black pepper. Turn heat to medium and saute the veggies for a couple of minutes.

Step 2

Add the garlic, bay leaves, rosemary and oregano.

Step 3

Continue to saute the veggies until they are almost soft, about five minutes. Don't let them brown.

Step 4

Stir in the tomato paste and tomato puree and mix. Add paprika or red pepper flakes. Mix and bring the sauce to a boil. Lower heat and simmer five minutes.

Step 5

Stir in the drained chickpeas, along with four cups mushroom stock (or water). Mix well and bring back to a boil. Add salt to taste.

Step 6

Add the pasta and mix it in. Bring to a boil and let the pasta simmer in the broth until al dente (it should take about the same time as it would if you cooked the pasta separately). Stir a few times to make sure the pasta doesn't stick to the bottom, and add more water if needed.

Step 7

Once the pasta has cooked, turn off the heat. The sauce will continue to thicken as it stands. Serve hot or warm with a drizzle of extra virgin olive oil and some vegan parmesan.