Pour the chickpeas into a colander, rinse with cold water, drain and mash a little with a spoon.
Peel the carrots and celery and cut into small pieces. Wash the leeks and cut into thin rings. Roughly chop the parsley. Peel the garlic and shallot and cut into small cubes. Heat the rapeseed oil in a saucepan and fry the vegetables in it. Add the tomatoes and Crush with a spatula.
Add the vegetable stock and tomato paste, bring to the boil and simmer for 10 minutes. Add the chickpeas and simmer for another 10 minutes. Pluck the oregano leaves from the stalks (put a few leaves aside) and finely chop them. Season the chickpea bolognese with oregano, salt, pepper and sugar.
In the meantime, cook the noodles in a saucepan in plenty of boiling salted water according to the instructions on the package, then drain and drain in a sieve. Mix the chickpea Bolognese with the pasta, arrange on plates and serve sprinkled with oregano, parsley and Parmesan.