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Heat the olive oil in a pot over medium heat. Cook the garlic, onion, carrot, and celery for 7–8 minutes, until soft.
Add sage, rosemary, sage and cook for 2 more minutes. Stir in the tomato sauce and cook for another minute or 2.
Add the chickpeas and cover completely with broth. Simmer for 10 minutes.
Blend or mash about one-third of the chickpeas directly in the pot to create a creamy texture.
Add the pasta and cook until al dente, stirring frequently. Add water or broth as needed—the dish should be thick and slightly soupy.
Season generously with salt and pepper. Rest for 5 minutes, then serve with olive oil, Parmesan, and chili flakes.