Step 1

Bring large pot of salted water to boiling over high heat. Add spaghetti and cook according to package instructions. Reserve 1/4 cup pasta cooking water, then drain pasta.

Step 2

Meanwhile, in large high-sided skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook 8 to 10 minutes or until dark golden brown, stirring frequently. Add chickpeas and lentils; cook 2 minutes, stirring frequently. Transfer chickpea mixture to medium bowl; cover to keep warm.

Step 3

Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic; cook 1 minute, stirring constantly. Whisk in yogurt, milk, lemon zest, salt and black pepper. Cook 2 minutes or until warmed through, whisking constantly.

Step 4

Add drained pasta and 2 tablespoons pasta water to yogurt mixture; toss to combine. If sauce is too thick, add additional pasta water 1 tablespoon at a time until desired consistency is achieved. Divide pasta between 4 pasta bowls. Divide chickpea mixture over pasta. Serve sprinkled with fresh mint and red pepper flakes, if desired.