Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion begins to brown, about 5 minutes.

Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes and cinnamon. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Meanwhile, bring a separate pot of salted water to a boil and cook the pasta until al dente. Drain.

Stir enough cream into the tomato sauce to turn it a softer pink color. Add the drained chickpeas and cooked pasta and toss to combine. Remove the cinnamon stick if using.

Serve in bowls topped with chopped parsley, a drizzle of olive oil, and red pepper flakes.