My mom has been making this dish forever and it's always been one of my favorites. It takes less than 20 minutes to prepare so it's always a great fall-back meal for a busy night.
First, chop an onion and sautée it in about 1/4 cup of olive oil for 2 minutes. Add in 2-3 minced garlic cloves and however many chili flakes you'd like, cook on medium-high heat until the edges are golden. In the meantime boil water and cook pasta (I usually use orecchiette). Chop 1/4-1/2 cup of parsley (Deborah Madison also calls for sage, but I didn't have any). I also use thyme when I have it on hand. Rinse a 14oz can of chickpeas and fry them up with the onions at the last minute. Mix everything together, add some reserved pasta water if need be, and top with parmesan!