1. Prep the Ingredients:
Bring a large saucepan of salted water to the boil. Meanwhile, thinly slice the red pepper and garlic. Pick the dill fronds, roughly chopping half and setting the rest aside for garnish.
2. Cook the Vegetables:
In a large non-stick sauté or frying pan, heat the olive oil over medium-high heat. Add the red pepper and cook for about 5 minutes, until softened. Stir in the cherry tomatoes, season generously with salt and pepper, and cook for 10 - 12 minutes. Stir occasionally until the tomatoes soften and begin to burst, releasing their juices.
3. Boil the Pasta:
While the tomatoes are cooking, add the spaghetti to the boiling water. Cook for 7 - 8 minutes, or until al dente, stirring now and then to prevent sticking.
4. Add Garlic & Finish Sauce:
Once the tomatoes have started to burst, stir in the garlic and cook for another 2 minutes until fragrant.
5. Bring It All Together:
Reserve a mugful of the pasta water, then drain the spaghetti. Add the pasta to the tomato pan along with the drained chickpeas. Toss everything together gently, adding a splash of pasta water to create a silky, cohesive sauce.
6. Serve:
Stir through the chopped dill, taste and adjust the seasoning if needed. Divide the pasta between bowls, drizzle with a little extra olive oil, and finish with a scatter of the reserved dill fronds.
