Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until just al dente, about 8-10 minutes, until it has a slight chew and is tender but not mushy. Drain and set aside.
While the pasta cooks, drain and rinse the canned chickpeas thoroughly. Transfer them to a blender or use an immersion blender to process until smooth and creamy. Add a splash of water or vegetable broth if needed to help blend into a silky purée.
Heat the olive oil in a skillet over medium heat, about 160°C (320°F). Add the minced garlic and sauté for 1-2 minutes until fragrant, golden, and slightly toasted. Keep an eye on it to prevent burning, which can turn bitter.
Stir the chickpea purée into the skillet with garlic. Add lemon juice and smoked paprika or red pepper flakes. Warm the mixture gently for 2-3 minutes, stirring constantly, until it smells fragrant and starts to bubble slightly.
Drain the cooked pasta, reserving a small cup of pasta water. Add the drained pasta to the skillet with the chickpea sauce, tossing quickly to coat each strand evenly. If the sauce seems too thick, splash in a little reserved pasta water to loosen and help the sauce cling beautifully.
Taste the pasta and adjust seasoning with salt, more lemon juice, or spices if needed. Remove from heat, then stir in the chopped fresh herbs for a burst of freshness and color.
Serve the pasta immediately in bowls, garnished with extra herbs or a drizzle of olive oil for added shine. Enjoy the creamy, hearty texture with a bright citrus finish.
