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Drain chickpeas and dry well on a tea towel.
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Heat olive oil in a large frypan over medium heat, add chickpeas and season and cook until golden and crisp. Dust with paprika. Set aside.
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Place all the ingredients for the romesco sauce in the food processor bowl. Pulse to form a coarse paste.
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In a pot of boiling salted water, cook pasta as per packet directions. Retain a small cup of pasta water.
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Place the romesco in a large frypan set over medium heat.
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Add the cooked pasta and stir to combine, adding pasta water to loosen the sauce if necessary.
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Garnish pasta with basil and crispy chickpeas.
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Serve and enjoy with family and friends!
