Pasta e Ceci (Pasta With Chickpeas)

Heat oil in a large pot, add the oregano, thyme, rosemary, salt, pepper, and red pepper flakes for 30 seconds, then add the onion, celery, and carrots. 2. Cook about 5 minutes, then add the garlic for one minute. 3. Deglaze with the wine and stir in the tomato paste. 4. Add a third to half of the chickpeas and the broth; bring to a boil, reduce heat, and add the pasta. 5. Cook until the pasta is al dente. 6. Blend the remaining chickpeas with a few ladles of broth until smooth and stir back into the pot. 7. Garnish with fresh herbs and vegan Parmesan.