# List of Ingredients:
→ Chickpea Crunch
01 - 1 can (14.1 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 - 12.3 oz penne or rigatoni pasta
08 - Salt for pasta water
→ Arrabbiata Sauce
09 - 2 tbsp olive oil
10 - 4 garlic cloves, minced
11 - 1 to 2 fresh red chilies, finely chopped
12 - 28.2 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
# Step-by-Step Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Dry chickpeas with paper towel, spread on baking sheet, drizzle with olive oil and season with smoked paprika, garlic powder, chili flakes, and salt. Toss to coat evenly.
03 - Roast chickpeas for 25 to 30 minutes, shaking pan halfway through until golden and crisp. Remove and set aside.
04 - Bring large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
05 - Heat olive oil in large skillet over medium heat. Add garlic and red chilies, sauté 1 to 2 minutes until fragrant without browning.
06 - Add diced tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 12 to 15 minutes, stirring occasionally, until sauce thickens slightly.
07 - Stir in chopped basil leaves and adjust seasoning as needed.
08 - Toss drained pasta with arrabbiata sauce, adding reserved pasta water as needed to achieve silky consistency.
09 - Portion pasta into bowls. Top with roasted chickpeas, grated cheese, and extra basil leaves.
