One can chickpeas, drained, rinsed
2 cloves garlic, chopped
salt / pepper / smoked paprika
juice of 1/2 orange
handful of fresh parsley
handful toasted walnuts
about 1/3 lb of spaghetti
On medium heat saute garlic in a couple of tablespoons of oil until fragrant. Add chickpeas, season with salt, pepper, and about a half a teaspoon of smoked paprika, and same of oregano. Continue to saute until the chickpeas are beginning to turn a golden brown.
Deglaze with about a 1/4 cup of white wine.
Meanwhile, cook spaghetti in salted boiling water until al dente. Drain and toss into the chickpeas. Add the fresh orange juice and keep sauteing for a couple of minutes more. Add about a tablespoon of butter and half of the parsley, cook until butter has melted and parsley has wilted slightly.
Add walnuts and the remainder of parsley. Toss, season with a bit of sea salt, and fresh black pepper.
Serve, drizzling with good extra virgin olive oil.