Creamy Chickpea Pasta Delight

1.Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the drained chickpeas to the skillet and stir in the smoked paprika, cumin, and chili flakes (if using). Cook for about 5 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.

4.Pour in the vegetable broth and bring to a simmer. Let it cook for about 3-4 minutes to reduce slightly.

5.Stir in the heavy cream (or coconut cream) and mix well. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

6.Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy chickpea sauce. Season with salt and pepper to taste.

7.Remove from heat and garnish with fresh parsley. Serve hot, topped with grated Parmesan cheese if desired.