1. Pre-heat oven to 180°C.
  2. In a bowl, combine chickpeas with 1 tbsp of olive oil, paprika and a pinch of salt to cover.
  3. Spread out chickpeas on a baking tray and place into the oven for around 20-30 minutes or until crispy.
  4. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Reserve one cup of the pasta water.
  5. Use the pasta water to blanch the broccolini and set aside.
  6. Heat the remaining oil in a large pot and sauté the shallots, garlic and chilli with a pinch of salt and pepper. Cook for around 8 minutes on low heat, until the shallots become translucent.
  7. Add the pasta, broccoli and reserved pasta water to the pot and season with salt and pepper. Stir to combine.
  8. Serve pasta in bowls and top with crispy chickpeas, chilli flakes and pecorino.
  9. Enjoy with family and friends!