Garlicky Tomato, Mushroom, and Chickpea Pasta

Cook pasta according to package instructions

Toss the chickpeas with a little olive oil to coat, 1.5 teaspoons paprika, 1.5 teaspoons chili powder, 0.75 teaspoon garlic powder, and salt to taste, then rub to coat evenly

Roast the chickpeas at 400°F until just crispy

Meanwhile, sauté 8 ounces thickly sliced cremini or white mushrooms in a little olive oil in a non-stick skillet, letting them brown on one side before moving, and continue until both sides are browned

Reduce heat, add a generous splash of soy sauce, and cook for another 15 seconds before removing the mushrooms from the skillet

Wipe the skillet clean, add a little more olive oil, and sauté 1 pound cherry tomatoes until they release their juices, stirring regularly

Once the tomatoes start to burst, add 5 sliced garlic cloves and sauté for another minute while mixing and gently pressing down on the tomatoes

Add the roasted chickpeas and sautéed mushrooms, then cook on medium-low until the juice released by the tomatoes has thickened, about 5 minutes, adding more olive oil as needed

Once the sauce has a thicker consistency, stir in 2 teaspoons apple cider vinegar, 1 teaspoon hot sauce, and 1-2 teaspoons maple syrup

Mix and cook for a few more minutes, then adjust vinegar, maple syrup, hot sauce, and salt to taste as desired

Combine the sauce with the cooked pasta