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1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
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2. Pat the chickpeas very dry with a clean towel, then toss them on the baking sheet with the olive oil for chickpeas, smoked paprika, ground cumin, half of the salt, and some black pepper until evenly coated.
1 can canned chickpeas, drained and rinsed,
2 tsp smoked paprika,
0.5 tsp ground cumin,
0.8 tsp salt,
0.8 tsp black pepper,
1 tbsp olive oil (for chickpeas)
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3. Spread the chickpeas into a single layer and roast for 20 to 25 minutes, shaking the pan halfway through, until crisp and slightly darkened at the edges. Set aside.
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4. Bring a large pot of well-salted water to a boil, add the pasta, and cook until just al dente according to package directions. Reserve some pasta cooking water before draining.
12 oz dried pasta (short shape, e.g., rigatoni or fusilli),
1.5 tsp salt,
1 cup reserved pasta cooking water
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5. While the pasta cooks, finely chop the onion and garlic. Heat most of the olive oil in a large skillet over medium heat, then add the onion and cook until soft and translucent. Add the garlic and red pepper flakes and cook briefly until fragrant.
3 tbsp olive oil,
4 clove garlic cloves,
0.2 tsp red pepper flakes,
0.5 piece onion
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6. Add the white beans to the skillet and cook, stirring, for a couple of minutes so they soak up the flavors. Pour in the vegetable broth and bring to a gentle simmer.
2 can canned white beans, drained and rinsed,
1.5 cup vegetable broth
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7. Transfer the bean mixture to a blender, add the milk or cream and grated Parmesan, then blend until completely smooth and creamy. If needed, thin with a splash of pasta water to reach a pourable sauce consistency.
0.8 cup milk or cream (dairy or unsweetened soy/oat),
0.8 cup grated Parmesan cheese (or vegetarian hard cheese),
1 cup reserved pasta cooking water
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8. Finely chop the parsley and basil. Add most of the herbs, the lemon zest, and a squeeze of lemon juice to the blender and pulse just until incorporated, keeping some green flecks visible. Taste and adjust with salt, black pepper, and more lemon juice if needed.
0.5 cup fresh parsley,
0.5 cup fresh basil leaves,
1 piece lemon (zest and juice),
1.5 tsp salt,
0.8 tsp black pepper
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9. Return the drained pasta to the pot, pour in the creamy white bean herb sauce, and toss over low heat until the pasta is well coated and the sauce is silky, loosening with extra pasta water if it seems too thick.
12 oz dried pasta (short shape, e.g., rigatoni or fusilli),
2 can canned white beans, drained and rinsed,
1 cup reserved pasta cooking water
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10. Divide the creamy pasta among plates, top generously with the smoky chickpeas, and finish with the remaining chopped herbs and a little extra black pepper. Serve hot.
2 can canned white beans, drained and rinsed,
1 can canned chickpeas, drained and rinsed,
0.5 cup fresh parsley,
0.5 cup fresh basil leaves,
0.8 tsp black pepper
By mansi