In a large saute pan with high sides, combine 3 tbsp of the olive oil, the garlic, chickpeas, paprika, cumin, tomato paste, and ½ tsp salt over medium-high heat. Saute the chickpeas with the spices for 12 minutes, or until crispy, stirring occasionally. Remove a third of the chickpeas and set aside.

Meanwhile, in a small bowl, mix together the parsley, lemon zest, and capers. Add two thirds of the parsley mixture to the pan along with the cherry tomatoes and sugar. Saute for 2 minutes, stirring often, then mix in the pasta, broth, water, and ¾ tsp salt. Bring the liquid to a simmer, then decrease the heat to medium. Cover and cook for 12-14 minutes, or until the pasta is al dente.

Stir the remaining parsley mixture into the pasta. Drizzle with the remaining olive oil and divide among serving plates. Top with the reserved crispy chickpeas and freshly ground black pepper just before serving.