Start the pasta water: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. You’ll hear the water bubbling vigorously — that’s your cue to add the pasta. Cook according to package directions until al dente (firm to the bite). Drain, reserving a cup of pasta water.

Brown the mince: Heat the olive oil in a large frying pan over medium-high heat. Add the beef mince and break it apart with a wooden spoon. Cook for 5-6 minutes until it turns from pink to a deep brown. You’ll see the fat render and hear a satisfying sizzle. The mince should be crisp at the edges.

Sweat the aromatics: Reduce the heat to medium. Add the diced onion and cook for 3 minutes until it becomes translucent and softens. The kitchen will smell sweet and savoury. Stir in the garlic and cook for 30 seconds until fragrant — don’t let it burn.

Build the caramel base: Stir in the tomato purée, brown sugar, cinnamon, and smoked paprika. Cook for 1 minute, stirring constantly. You’ll see the mixture darken and thicken into a rich, reddish-brown paste. The sugar will start to caramelise, releasing a deep, sweet aroma.

Add the tomatoes and simmer: Pour in the chopped tomatoes and stir well. Bring to a gentle simmer — you’ll see small bubbles breaking the surface. Add the salt and pepper. Let it cook for 8-10 minutes, stirring occasionally, until the sauce thickens and reduces slightly. The colour will deepen to a rich mahogany.

Finish with cream and chickpeas: Stir in the double cream and drained chickpeas. Simmer for 2 minutes until the sauce is velvety and coats the back of a spoon. Taste and adjust seasoning if needed. The sauce should be glossy and smooth.

Combine with pasta: Add the drained pasta to the pan. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick. The pasta should be evenly coated in the creamy caramel sauce. Garnish with fresh parsley and serve immediately.