Directions

1. Bring a large pot of salted water to the boil and add spaghetti and cook according to package instructions. When ready, scoop out and reserve 2 cups of the pasta cooking water before draining the pasta.
   

2. Meanwhile, place the chickpeas, garlic, red chilli flakes, and miso paste into a medium bowl and coarsely mash with the back of a fork or a potato masher until you have a chunky, thick paste (you can also use a food processor but don't puree, make sure there are some chunks).
   

3. Heat a large fry pan on medium-high heat, add 3 tablespoons of olive oil, along with the black pepper and cook for 30 seconds until aromatic. Add the chickpea mixture and stir for 3-4 minutes, until it is starting to stick to the pan.
   

4. Add 1 cup of pasta cooking water to chickpeas and stir to combine. Add the pasta to the pan and toss to coat. Add more of the pasta cooking water, about ¼ cup at a time, until the chickpeas are saucy and loose and wraps around the pasta easily (I used all two cups). Finish with a drizzle of olive oil.
   

5. Top with basil leaves and a generous squeeze of lemon juice and serve immediately.