2 tablespoons olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon tomato paste
2 tablespoons brown sugar
2 teaspoons dried oregano
1/8 teaspoon crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes
1 cup tomato puree
2 cups low-sodium chicken or vegetable stock
1 (15-ounce) can chickpeas, drained and rinsed
1 cup whole wheat pasta
1 cup freshly grated parmesan cheese, plus more for topping
chopped fresh parsley + basil for topping

quick stovetop breadcrumbs:
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups (torn/cubed) multigrain bread pieces
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper