Heat the oven to 220 C / 425 F. Halve and seed the peppers, then place them cut-side down on a sheet pan 33 x 46 cm / 13 x 18 inch. Drizzle with 2 tbsp of the olive oil.

Roast for 25 to 30 minutes, until the skins are blistered and blackened in spots and the flesh feels soft when pressed.

While the peppers roast, bring a 6-quart / 5.7 L pot of well-salted water to a boil. Add the pasta and cook until al dente, following the package time.

Reserve 1 cup / 240 ml of the pasta water, then drain the pasta in a colander.

When the peppers are done, let them cool for 5 minutes. Transfer to a blender with the garlic, remaining 1 tbsp olive oil, salt, and black pepper. Blend until smooth, adding a splash of the reserved pasta water if it needs loosening.

Heat 1 tbsp olive oil in a 30 cm / 12-inch skillet over medium heat. Add the cherry tomatoes and chickpeas, and cook for 4 to 5 minutes, until the tomatoes soften and the chickpeas are warmed through.

Pour the roasted pepper sauce over the chickpeas and tomatoes, then add the drained pasta. Toss over low heat for 1 to 2 minutes, adding reserved pasta water a splash at a time, until the sauce coats the pasta.

Stir in the red pepper flakes and a squeeze of lemon juice. Taste and add more salt if needed, the feta and chickpeas already carry some.

Divide the pasta among bowls, top with crumbled feta and torn basil, and serve warm.