Heat a large saucepan over medium heat. When the pan is heated, add the oil and swirl to coat pan. Add onions and cook for 2-3 minutes, or until onions begin to soften. Add garlic, carrots, celery and salt and cook for 1-2 minutes longer. Do not let vegetables brown. If they start to brown, turn down the heat.
Add tomato paste and stir to cook vegetables. Cook for one minute, then add chickpeas, stock tomatoes, brown sugar and herbs (parsley, oregano, basil, thyme, chili flakes and ground pepper). Bring to boiling point.
Add cabbage and pasta and 1/2 teaspoon of salt and bring back to boil. Reduce heat and simmer, uncovered, for 15 minutes.