Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes, until it has a firm bite and is slightly resistant when bitten.
While the pasta cooks, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant and golden, filling the kitchen with a warm aroma.
Add the drained chickpeas to the pan, stirring well. Cook for 3-4 minutes, mashing some with the back of your spoon to create a creamy texture, while leaving some whole for bite.
Sprinkle in the smoked paprika and stir quickly; your kitchen should fill with a smoky, toasted aroma as the spice releases its fragrance. Cook for about 30 seconds to deepen the flavor.
Drain the cooked pasta, reserving a small cup of pasta water. Add the pasta to the chickpea mixture in the pan and toss to combine, adding a splash of the reserved water if the mixture looks dry. Cook for 2 minutes to let flavors meld.
Squeeze fresh lemon juice over the pasta and stir in the chopped herbs. Season with salt and pepper if needed, and toss everything together until evenly coated.
Remove from heat and drizzle with the remaining 1 tablespoon of olive oil. Let the dish rest for a minute, allowing the flavors to deepen and the pasta to absorb the sauce.
Serve the pasta hot, garnished with extra herbs if desired, and enjoy the satisfying blend of creamy chickpeas, smoky spices, and fresh citrus.
