Step 1

In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.

Step 2

Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.

Step 3

Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.

Step 4

Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.

Step 5

Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.