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1
Cook the pasta to al dente according to the package directions.
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2
Reserve one cup of cooking water right before you drain the pasta.
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3
Meanwhile, drain the chickpeas and reserve the canning liquid.
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4
Add the peas into a large skillet over medium-high heat with a drizzle of oil and the smoked paprika.
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5
Cook the chickpeas for 10 minutes, shaking occasionally, until they start to brown on the edges.
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6
Remove them from the pan.
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7
Roughly chop the parsley and mint together.
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8
Into a food processor or blender, add the chickpea liquid, 1/4 cup olive oil, lemon juice, tahini, garlic, and half of the toasted chickpeas.
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9
Blend to puree into a thin sauce.
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10
Taste, and add some salt or more tahini if youd like.
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11
The sauce will be very thin.
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12
Into the pan that you used to toast the chickpeas, add the tahini sauce and heat over medium heat.
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13
Stir to warm through, and add some of the pasta water if the sauce gets too thick.
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14
Itll thicken quickly due to the starch in the garbanzo beans.
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15
Add the pasta, remaining chickpeas and herbs into the sauce.
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16
Toss with tongs and taste.
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17
Add more salt if youd like.
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18
Add cooking liquid or olive oil to smooth out the sauce so it evenly coats the pasta.
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19
Serve with extra smoked paprika, sea salt, or herbs on top.
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20
Enjoy!
