Cook the pasta to al dente according to the package directions. Reserve one cup of cooking water right before you drain the pasta.

Meanwhile, drain the chick peas and reserve the canning liquid. Add the peas to a large skillet over medium-high heat with a drizzle of oil and the smoked paprika. Cook the chick peas for 10 minutes, shaking occasionally, until they start to brown on the edges.

Roughly chop the parsley and mint together.

To a food processor or blender, add the chick pea liquid, olive oil, lemon juice, tahini, garlic, and half the toasted chick peas. Blend to puree into a thin sauce. Taste, and add some salt to your taste or more tahini if you'd like. The sauce will be very thin.

To the pan that you used to toast the chick peas, add the sauce over medium heat. Stir to warm through, and add some of the pasta water if the sauce gets too thick.

Add the pasta, remaining chick peas, and herbs to the sauce. Toss with tongs and taste - add more salt if you'd like. Add cooking liquid or olive oil to smooth out the sauce so it evenly coats the pasta.

Serve with extra smoked paprika, sea salt, or herbs on top. Enjoy!