Step 1

In a large pot over medium, combine the oil and half of the pasta

Step 2

Cook, stirring occasionally, until the pasta is crisp and deeply browned, 12 to 14 minutes

Step 3

Using a slotted spoon, transfer to a medium bowl and set aside

Step 4

To the oil remaining in the pot, add the chickpeas and bay

Step 5

Cook, stirring occasionally, until the chickpeas darken slightly and the bay is toasted, 2 to 4 minutes

Step 6

Stir in the remaining pasta, ¼ cup of chickpea liquid (supplement with water, if needed), 2 ¼ cups water, 1 teaspoon salt and ¾ teaspoon pepper

Step 7

Bring to a simmer over medium-high and cook, stirring occasionally, until the pasta is heated through and slightly softened, about 2 minutes

Step 8

Add the toasted pasta and cook, stirring often and adjusting the heat as needed to maintain a gentle simmer, until the untoasted pasta is al dente and the sauce lightly clings, about 4 minutes

Step 9

Remove the pot from the heat, then remove and discard the bay

Step 10

Stir in the lemon zest and juice and parsley

Step 11

Taste and season with salt and pepper