# 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, to season pasta water
→ Arrabbiata Sauce
09 - 2 tbsp olive oil
10 - 4 garlic cloves, minced
11 - 1–2 fresh red chilies, finely chopped (adjust to taste)
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 - Handful of fresh basil leaves, chopped
→ To Serve
19 - 1.4 oz grated Parmesan or vegetarian hard cheese
20 - Extra fresh basil leaves
# Directions:
01 - Set the oven to 400°F (200°C).
02 - Pat chickpeas dry, spread on a baking sheet, drizzle with olive oil and spices, then toss to coat evenly.
03 - Roast chickpeas for 25–30 minutes, shaking the pan halfway through until golden and crisp, then set aside.
04 - Bring a large pot of salted water to boil and cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water and drain the rest.
05 - Heat olive oil in a large skillet over medium heat; sauté garlic and chilies for 1–2 minutes until fragrant without browning.
06 - Add diced tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 12–15 minutes, stirring occasionally, until slightly thickened.
07 - Stir in chopped basil and adjust seasoning to taste.
08 - Toss drained pasta with arrabbiata sauce, adding reserved pasta water as needed to achieve a silky texture.
09 - Divide pasta among serving bowls, top generously with roasted chickpeas, grated cheese, and extra basil leaves.
