Step 1

In a large pot, over medium heat, warm the butter and olive oil. Stir in the onion and carrot; sauté until soft, about 5 minutes. Add in the garlic and cook for 1 minute more. Season with salt and pepper to taste.

Step 2

Add the tomato paste and mix to combine.

Step 3

Add in the oregano, thyme, chickpeas, pasta, and veggie broth; stir to combine.

Step 4

Bring the pot to a boil, then reduce heat and simmer gently for 10 minutes until the pasta is al dente, stirring occasionally so it doesn’t stick.

Step 5

Taste and add more salt and pepper if necessary.

Step 6

Mix in the Parmesan cheese.

Step 7

Ladle into bowls and sprinkle a little more Parmesan on top.