Instructions

1. Finely chop the onion and garlic, then dice the carrot and celery .
2. In a large, heavy-based pot, heat the oil, then gently sauté the onion for 5 minutes until soft, then add the garlic, carrot and celery pieces. Add the dried herbs, then gently sweat the vegetables over low heat for about 5 minutes.
3. Add the vegetable stock, tinned tomatoes and bring to a boil.
4. Add the pasta and bring to the boil again, then simmer uncovered for 10-12 minutes.
5. Add the chickpeas and warm through. Season with freshly ground peppercorn and salt if needed.
6. Serve with fresh parsley and grated Parmesan scattered on top.