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Bring a pot of water to boil, and cook pasta according to package instructions, or until al dente. Reserve a cup of pasta water, then drain the pasta and set it aside.
Heat up ½ tablespoon of oil in a non-stick pan over medium-high. Once heated, add onion and saute until translucent, about 2-3 minutes.
Stir in garlic and fry for another minute until fragrant.
In a high-speed blender, add in all ingredients needed for chickpea pasta sauce, including the cooked onion and garlic. Blend for a few minutes until smooth.
Pour the sauce back to the pan and bring it to a simmer. Toss in pasta and mix until everything is well incorporated. Serve and enjoy while warm.