First, add the pre-soaked chickpeas and water in a pressure cooker along with a pinch of salt. Allow to cook for 8-10 whistles and switch off. Alternately, you can cook the presoaked chickpeas on stovetop in a container for 40-60 minutes.

Next, drain the cooked chickpeas and reserve the aquafaba or leftover liquid for boiling the pasta in later.

Meanwhile, place a skillet on medium flame and place the cherry tomato halves for roasting. Add 1 tbsp of olive oil, sprinkle herbs and salt over the tomatoes. Allow to roast for 5-10 minutes, until the tomatoes look cooked. Turn off the flame and set aside.

Now, heat 1.5 tbsp olive oil in a deep pan or pot and add minced garlic and chopped onions. Once the onions are translucent pink, add cooked chickpeas and allow them to fry for 5 minutes. Thereafter, add the tomato sauce and stir.

Next, add the aquafaba to the pot and bring up to a simmer on medium flame. When you see bubbles forming on the surface, add pasta and salt. Allow to cook for 10-12 minutes – check meanwhile for doneness. The pasta should be al dente or should have a firm bite – take care to not cook until its mushy.

Add pan-roasted tomatoes, capers, torn olives, paprika, cumin powder and herbs. Turn off the flame and add feta cubes.

Serve while hot!