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Preheat the oven to 400 F and lay the artichoke hearts across a sheet pan over a few sheets of paper towel. Blot dry then toss with 1 tbsp olive oil, salt and freshly ground black pepper. Roast for 20-25 minutes or until crispy.
In a shallow bowl, pour 3 cups of water over your pasta so it’s covered completely and let soak while you prepare everything else.
In a large pot, heat remaining olive oil until shimmering and add garlic and capers. Sauté for 3-4 minutes before adding in your chopped herbs, 1 ½ cups water or stock and a big pinch of salt. Bring to a boil then reduce to a steady simmer. Cook for about 10-15 minutes, stirring frequently, until herbs are silky and smooth.
Add in drained and rinsed chickpeas and bring back up to a rolling boil before dumping in your pasta along with its soaking liquid. Continue simmering until liquid has reduced and pasta is al dente— about 6-8 minutes.
Stir in lemon zest, dairy free yogurt and half the roasted artichokes. Divide among bowls and swerve warm with more artichokes and a pinch of crushed red pepper.