Method

• 1.
  The day before, place chickpeas in a large bowl with 1/2 tsp bicarb soda, cover with water and soak for 8-24 hours (or see note).
• 2.
  To make the smoky tomato oil, place a medium frypan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove pan from heat and set aside to cool for 5 minutes. Stir in remaining ingredients and 1/2 tsp salt flakes, and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove pan from heat and set aside to infuse.
• 3.
  While the tomato oil infuses, add the 1 1/2 tbs oil to a large, deep frypan with a lid and heat over medium-high heat. Once hot, add the tagliatelle nests and cook for 1 minute 30 seconds-2 minutes on each side, until nicely golden. (Don’t worry if you don’t get colour on the edges.) Set toasted tagliatelle nests aside and rinse out the pan.
• 4.
  Drain the chickpeas and add them to the same pan along with 4 cups (1L) water and the remaining 1/2 tsp bicarb. Return pan to medium-high heat and bring to the boil, skimming impurities that rise to the top as needed. Turn heat to medium-low, cover with a lid and cook for 10-15 minutes. Add 1 1/2 tsp fine salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn heat to medium-high and bring to a simmer.
• 5.
  Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook for 5-10 minutes, or according to package instructions, until pasta is tender and most of the liquid has been absorbed. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
• 6.
  Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top.