Heat half of the olive oil in a medium pot. Add the garlic and onions, along with the chili flakes and saute for 2-3 minutes until softened slightly. Add the chickpeas and saute for 10 minutes. Allow the chickpeas to soften a little bit and start to mash them and break some of them apart with a spoon or fork, leaving some of them still intact.
Add another tablespoon of the olive oil and allow the chickpeas to brown lightly, stirring occasionally.
Add the carrot and celery and mix well. Season with a pinch of salt and pepper and cook for 2 minutes. Then add the canned tomatoes and break them apart with a spoon. Add the vinegar, Worcestershire sauce, and wine, allowing it all to evaporate and absorb into the vegetable mixture.
Add the bay leaves and thyme and leave to simmer for 15 minutes, stirring occasionally. Add the tomato paste, brown sugar, and a pinch of salt and pepper and leave to cook for another 5-10 minutes, until the bolognese is thick and has darkened.
Cook the pasta 2 minutes less than directed on the packet, reserving ΒΌ cup of the hot pasta water. Drain the pasta and mix with the bolognese sauce along with the pasta water. Mix on low heat until the sauce has once again thickened, about a minute.
Top with the remaining olive oil and a sprinkle of parmesan cheese.
