# Components:
→ Chickpea Crunch
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon chili flakes
06 - 1/4 teaspoon salt
→ Pasta
07 - 12 oz penne or rigatoni pasta
08 - Salt, for pasta water
→ Arrabbiata Sauce
09 - 2 tablespoons olive oil
10 - 4 garlic cloves, minced
11 - 1–2 fresh red chilies, finely chopped (adjust to heat preference)
12 - 28 oz canned diced tomatoes
13 - 1 tablespoon tomato paste
14 - 1 teaspoon sugar
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1 handful fresh basil leaves, chopped
→ To Serve
19 - 1.4 oz grated Parmesan or vegetarian hard cheese
20 - Extra basil leaves
# Method:
01 - Preheat the oven to 400°F (200°C).
02 - Pat the chickpeas dry with a paper towel. Spread evenly on a baking sheet and drizzle with olive oil, smoked paprika, garlic powder, chili flakes, and salt. Toss to coat thoroughly.
03 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through until golden and crisp. Set aside once done.
04 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water and drain the remainder.
05 - Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped chilies, sauté for 1 to 2 minutes until fragrant without browning.
06 - Add diced tomatoes, tomato paste, sugar, oregano, salt, and black pepper. Simmer for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
07 - Stir in chopped fresh basil and adjust seasoning to taste.
08 - Toss the drained pasta with the arrabbiata sauce. Add reserved pasta water gradually to achieve a silky consistency.
09 - Divide pasta among bowls and top generously with roasted chickpeas, grated cheese, and additional basil leaves.
