Spaghetti with Roasted Chickpeas and Pesto Dressing

1. Preheat the oven to 200°C. Drain the chickpeas well. Toss the chickpeas with the olive oil, paprika powder and sea salt. Spread them out on parchment paper in a baking dish. Roast them for 30 minutes in the oven, then stir and roast for another 10 minutes. Let the chickpeas cool on kitchen paper — this makes them even crispier.

2. Cook the spaghetti until al dente according to the package instructions. Then make the pesto. Toast the pine nuts until golden in a dry frying pan. Remove and let cool briefly. Pick the leaves from the basil (about two-thirds of the bunch) and peel and finely chop the garlic. Put these in a tall measuring jug. Add the pine nuts to the jug as well. Add the juice of half a lemon and a generous splash of olive oil. Purée everything with a hand blender or in a food processor until smooth. Add another generous splash of olive oil and season with salt and pepper. Blend once more — your homemade pesto is ready!

3. Then cut the smoked chicken and sun-dried tomatoes into strips. Drain the spaghetti and toss it with the pesto. Divide the smoked chicken, sun-dried tomatoes and roasted chickpeas between plates and top with a few basil leaves. Enjoy!