1 small carrot, peeled and chopped

1 small celery rib, chopped

4 garlic cloves, peeled

1 onion, halved and cut into I-inch pieces

1 (14-ounce) can whole peeled tomatoes, drained

¼ cup extra-virgin olive oil, plus extra for serving

½ teaspoon Anchovy Substitute

¼ teaspoon red pepper flakes

2 teaspoons minced fresh rosemary

2 (15-ounce) cans chickpeas (do not drain)

2 cups water

1 teaspoon table salt

8 ounces (1 ½ cups) ditalini

1 tablespoon lemon juice

1 tablespoon minced fresh parsley

½ cup Vegan Parmesan Substitute or grated

dairy Parmesan cheese

1. Pulse carrot, celery, and garlic in food processor until

   finely chopped, 8 to 10 pulses. Add onion and pulse until

   onion is cut into ⅛- to ¼-inch pieces, 8 to 10 pulses;

   transfer carrot mixture to Dutch oven. Pulse tomatoes in

   now-empty food processor until coarsely chopped, 8 to

   10 pulses; set aside.

2. Add oil to carrot mixture in Dutch oven and cook over

medium heat, stirring frequently, until fond begins to

form on bottom of pot, about 5 minutes. Add anchovy

substitute, pepper flakes, and rosemary and cook until

fragrant, about 1 minute. Stir in tomatoes, chickpeas and

their liquid, water, and salt and bring to boil, scraping

up any browned bits. Reduce heat to medium-low and

simmer for 10 minutes. Add pasta and cook, stirring

frequently, until tender, 10 to 12 minutes. Stir in lemon

juice and parsley and season with salt and pepper to

taste. Sprinkle with vegan Parmesan substitute, drizzle

with extra oil, and serve.