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Thinly slice the onion. In a flat skillet or sauté-style pan, heat 2T olive oil on medium low, then add the onions and a pinch of salt. Cook on low, stirring periodically, until the onions are completely soft and browned. Try to get them as deeply brown as possible without burning.
While the onions are caramelizing, add your pasta to generously salted boiling water.
Once the onions are as brown as possible, add chickpeas along with the liquid from the tin to the same pan. Mix through to warm.
When the pasta is close to cooked through, add it to the pan with the onions and chickpeas along with a splash of pasta water. Mix well on medium heat to incorporate everything into a silky sauce. Add more pasta water if needed to loosen things up. Taste and add salt if needed.
Roughly chop pistachios. Serve pasta with an extra drizzle of good olive oil and the chopped pistachios on top.