2 tablespoons and 1/4 cup olive oil, or more as needed
1 teaspoon paprika
Pepper
1 tablespoon nutritional yeast
1 large red onion, peeled, halved, and sliced
1pound bucatini or other long pasta
1/4cup chopped fresh parsley, for garnish
Instructions
Bring a pot of water to a boil and salt it. Heat the oven to 400°F. Drain the chickpeas into a colander set in a bowl to reserve the canning liquid. Rinse the chickpeas, and drain again; spread them on a rimmed baking sheet and mash lightly with a fork or potato masher. Drizzle with 2 tablespoons oil and sprinkle with the paprika, salt, and pepper; toss to coat. Roast, turning with a spatula once or twice, until crisp and lightly browned, 15 to 20 minutes. Sprinkle with the nutritional yeast and toss to coat.
Put the onion in a large dry skillet over medium heat. Cover and cook, stirring every 5 minutes or so, until the onion is dry and beginning to stick to the pan, 15 to 20 minutes. Add the remaining 1/4 cup oil and a large pinch of salt and turn the heat down to medium-low. Cook uncovered, stirring occasionally and adjusting the heat as necessary to prevent burning, until the onion is soft and darkened, another 5 to 10 minutes. Keep warm.
Add the pasta to the boiling water, and cook, stirring occasionally, for 5 minutes, then start tasting. While the pasta is cooking, put the chickpea liquid into a medium bowl and beat it into a foamy sauce with a whisk or mixer.
When the pasta is tender but still has some texture, scoop out 1 cup cooking water, then drain the pasta. Immediately toss the pasta with the onion mixture and the chickpeas in the skillet; if it’s too dry, add a little cooking water. Add lots of pepper, the foamy sauce, and the parsley; gently toss, then taste, adjust the seasoning, and serve.