A hearty and flavorful pasta dish featuring chickpeas, tomatoes, and aromatic spices.
Boil the pasta in a large pot of salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat some oil in a skillet and sauté the onions until they are soft and translucent.
Cook the onions on medium heat to avoid burning and to bring out their sweetness.
Add the chickpeas and diced tomatoes to the skillet and let it simmer for 5 minutes.
Stir occasionally to prevent sticking and to blend the flavors.
Mix the cooked pasta into the skillet with the chickpea-tomato mixture.
Add a splash of reserved pasta water if the mixture seems too dry.
Stir in the parsley, cumin, and salt, and let it cook for another 5 minutes.
Taste and adjust the seasoning as needed before serving.
Serve the dish warm, garnished with extra parsley if desired.
Pair with a side salad or crusty bread for a complete meal.
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