Step 1

You can watch the video in the post for visual instructions.Heat oil in a large pot over medium heat, then add oregano, thyme, rosemary, salt, pepper, and red pepper flakes. Sauté for 30 seconds, then add the onion, celery, and carrots.

Step 2

Cook for about 5 minutes, stirring occasionally, then add the garlic and cook for a further one minute.

Step 3

Deglaze the pan with the wine (use veggie broth if you omit the wine) and stir in the tomato paste.

Step 4

Add 1/3 to 1/2 of the chickpeas (reserve the rest for later), and pour in the vegetable broth. Bring to a boil, then reduce the heat, and add the pasta.

Step 5

Cook over low-medium heat until the pasta is al dente (check the package directions and reduce the cooking time by one minute).

Step 6

Transfer the remaining chickpeas to a blender and add 3-4 ladles of the veggie broth. Blend until smooth (you can also use an immersion blender). Pour this mixture back to the pot and stir to combine.

Step 7

Serve in bowls, garnish with fresh herbs, and optionally, vegan Parmesan cheese. Enjoy!