Combine: In your slow cooker, combine the carrots, celery, chickpeas, oil, thyme, rosemary, sage, bay leaves, red pepper flakes, and broth.
Simmer: Cook on high for 3-4 hours or low for 6-8 hours.
Boil: When nearly ready to serve, turn slow cooker up to high and add pasta. Allow pasta to cook until al dente, about 7-10 minutes.
Garnish: Turn off slow cooker and stir in parsley and lemon juice. Add additional salt and fresh cracked pepper to taste.
Serve: Serve with your favorite crackers and additional (optional) lemon.
Store: Store leftovers in an airtight container in the fridge for 3-4 days.