One-Pot Lentil Tomato Basil Noodles, Crispy Chickpeas

Steps

1. Before you start, chop the tomatoes, slice the garlic, rinse the red lentils, pat the chickpeas dry and tear the basil.
2. In a small bowl, stir the ricotta with the lemon zest and the black pepper; set aside.
3. In a large, wide pot over medium-high heat, warm half of the olive oil. Add the chickpeas and cook, shaking the pot often, 8 to 10 minutes until golden and crisp. Sprinkle with the smoked paprika and one quarter of the salt, then spoon the chickpeas onto a plate.
4. Lower the heat to medium and add the remaining half of the olive oil to the same pot. Cook the garlic and red pepper flakes 1 minute until fragrant, then stir in the tomato paste for 1 minute.
5. Add the chopped tomatoes and cook 5 minutes, mashing them with a spoon, until they slump and release their juices.
6. Pour in the water, add the red lentils, the pasta and the remaining three quarters of the salt; bring to a boil.
7. Simmer uncovered 12 to 14 minutes, stirring often so nothing sticks, until the pasta is al dente, the lentils have melted into the sauce and most of the liquid is absorbed. Add a splash more water if it gets too thick.
8. Off the heat, stir in half of the basil.
9. Divide the noodles among 4 bowls and top each with a quarter of the lemon ricotta, a quarter of the crispy chickpeas and the remaining half of the basil.