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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.
Cook for about 5 minutes, stirring occasionally, then add the garlic and cook for a further one minute.
Deglaze the pan with the wine (use veggie broth if you omit the wine) and stir in the tomato paste.
Add ⅓ to ½ 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.
Cook over low-medium heat until the pasta is al dente (check the package directions and reduce the cooking time by one minute).
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.
Serve in bowls, garnish with fresh herbs, and optionally, vegan Parmesan cheese. Enjoy!