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Heat oil in a large pan over medium heat. When shimmering, add the onion and cook until softened—about 5-7 minutes.
Add the garlic and tomato paste. Cook for another 3-4 minutes until fragrant.
Pour in the coconut milk, chickpeas, paprika and salt. Bring to a simmer then reduce the heat and cook for 5-10 minutes uncovered until thick and heated through. Taste for salt and add more if needed.
Cook pasta in salted water according to package directions.
Divide the pasta among bowls and top with the chickpea paprikash. Serve with a light side salad if desired.