# Components:
→ Chickpea Crunch
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp chili flakes
06 - 1/4 tsp salt
→ Pasta
07 - 12 oz penne or rigatoni pasta
08 - Salt, for pasta water
→ Arrabbiata Sauce
09 - 2 tbsp olive oil
10 - 4 garlic cloves, minced
11 - 1–2 fresh red chilies, finely chopped, adjusted to heat preference
12 - 28 oz canned diced tomatoes
13 - 1 tbsp tomato paste
14 - 1 tsp sugar
15 - 1 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp 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
# Directions:
01 - Set the oven temperature to 400°F (200°C).
02 - Dry chickpeas thoroughly with a paper towel, then spread them evenly on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, chili flakes, and salt; toss to coat uniformly.
03 - Bake the chickpeas for 25 to 30 minutes, shaking the tray halfway through to ensure even roasting, until golden and crisp. Remove and set aside.
04 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the rest.
05 - Heat olive oil in a large skillet over medium heat. Sauté garlic and chopped chilies for 1 to 2 minutes until fragrant, taking care not to brown the garlic.
06 - Add diced tomatoes, tomato paste, sugar, oregano, salt, and black pepper to the skillet. Simmer gently for 12 to 15 minutes, stirring occasionally until the sauce slightly thickens.
07 - Stir in chopped basil and adjust seasoning to taste.
08 - Toss the drained pasta with the arrabbiata sauce, incorporating reserved pasta water gradually to achieve a silky consistency.
09 - Portion the pasta into bowls and top generously with roasted chickpeas, grated cheese, and extra basil leaves.
