Preheat the oven to 180°C/gas mark 4. Scatter the chickpeas in a large roasting tin and toss with 1 tbsp of the oil, 1 tbsp of the cheese, the oregano and seasoning. Bake for 30 minutes until crispy and lightly golden.
Meanwhile, add the remaining oil to a large saucepan and cook the onion, celery and carrot for 8-10 minutes or until beginning to soften and go golden brown. Season, add the garlic and cook for 1 minute.
Stir through the tomato puree, a pinch of grated nutmeg, herbs and chopped tomatoes. Fill one of the tomato cartons halfway with water and add, then bring to the boil. Turn down and simmer gently for 20-25 minutes, until the sauce is thickened and reduced slightly. Add the roasted chickpeas for the last 10 minutes, reserving a handful to serve.
Cook the pasta according to pack instructions while the sauce is simmering. Divide between 4 and spoon the sauce over, before serving with the reserved chickpeas and remaining grated cheese.