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Put the first six ingredients and ½ teaspoon of salt into a large sauté pan, for which you have a lid, and place on a medium-high heat. Fry for 12 minutes, stirring every now and then, until the chickpeas are slightly crisp - you may need to turn the heat down a little if they start to colour too much. Remove one-third of the chickpeas and set aside to use as a garnish.
In a small bowl, combine the parsley, lemon zest, capers and olives. Add the pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to a simmer. Reduce the heat to medium, cover with the lid and cook for 12-14 minutes, or until the pasta is al dente.
Stir in the remaining parsley mixture, drizzle with the remaining 2 tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.