Bring a large pot of salty water to boil. Meanwhile, use a mandolin to thinly slice 1 medium yellow onion, 1 medium summer squash and 2 garlic cloves. But be careful with the mandolin, please! If you're more comfortable with a knife, aim for thin slices of each.
Heat a large, thick-bottomed sauce pan on medium. Once hot, add enough olive oil to coat the bottom of the pan (about 3 tbsp). Add in sliced onion and summer squash then season with a generous pinch of salt (about 1/2 tsp). Let cook, stirring occasionally, until softened, about 5 minutes.
Once soft, add in the sliced garlic and continue cooking until the squash and onions become jammy and melt together, about 10-15 more minutes. Meanwhile, your water should be boiling. Drop the pasta and cook until al dente, about 2 minutes less than the package instructs.
You'll know the garlicky squash and onions are ready when they're jammy and starting to stick to the bottom of the pan. Add in 1 540mL can of chickpeas, with the liquid, and season with another generous pinch of salt (about 1/2 tsp). Bring to a boil, reduce to a simmer and let cook, stirring occasionally, until thickened, about 5-10 minutes. Once thick, stir in 1/3 cup grated parmesan and several cracks of black pepper. Taste and adjust seasoning.
Transfer pasta to the sauce pot, along with 1/2 cup pasta water. Reduce heat to low and stir until the pasta is looking glossy and the water has reduced. Serve with more grated parmesan, cracked black pepper and a drizzle of olive oil.
