Wash and clean the leek, take the green part off and mince it with a chopping knife with the washed and dried celery, parsley and basil. Put the mix in a saucepan with oil; add salt and ground pepper and fry lightly for 10 minutes. Put the oven on 200 °C.In the meantime trim, wash and chop in cubes the courgettes, the carrots and the aubergine; accurately wash the spinach under running water, drain and slice into strips. Mix the prepared vegetables to the chopped onion of aromatic herbs; add the chickpeas and 2 glasses of warm water. Cover the pan and put it on a medium heat for about 30 minutes, stirring form time to time.Toss the pasta in a sauce pan with plenty of boiling salted water; drain it al dente and mix it with the vegetable sauce and the fontina cheese sliced in strips. Mix accurately and put the pasta in an oven casserole previously greased with a drop of oil. Cover with béchamel and put it into the oven. Cook au gratin for 10 minutes circa. Leave the pasta in the casserole and serve.