The night before, put the dried chickpeas in a large bowl, cover with cold water by 8 cm / 3 inches, stir in the baking soda, and soak at room temperature for 10 to 12 hours.

Drain and rinse the chickpeas, then transfer to a 4-quart / 4 L pot. Cover with fresh cold water by 5 cm / 2 inches and add the bay leaves and 2 smashed garlic cloves.

Bring to a bare simmer, uncovered, skimming any foam. Cook for 90 minutes to 2 hours, topping up water as needed, until the chickpeas are tender enough to crush between two fingers. Salt generously in the last 15 minutes of cooking.

Mound the semola on a work surface and make a well in the center. Stir the salt into the warm water, then pour it into the well gradually, mixing with a fork until a shaggy dough forms.

Knead the dough for 8 to 10 minutes until smooth and firm, almost like play dough. Wrap in plastic and let it rest at room temperature for 30 minutes.

Roll the dough on a lightly floured surface, or through a pasta machine, to about 2 mm thick. Dust both sides with semola and slice into ribbons about 1 cm / 3/8 inch wide and 8 cm / 3 inches long.

Toss the cut pasta with a little extra semola to keep the strips from sticking, then spread on a clean towel. Set aside about one-third, roughly 100 g, for frying.

Heat the olive oil in a 10-inch / 26 cm skillet over medium-low heat. Add the sliced garlic and chili and cook for 2 minutes until fragrant but not browned.

Stir in the tomato paste and cook for 1 minute, then ladle in 250 ml / 1 cup of the chickpea cooking liquid. Simmer for 5 minutes, then pour the whole mixture into the pot with the chickpeas.

Pour the frying oil into an 18 cm / 7-inch saucepan to a depth of 4 cm / 1.5 inches and heat to 175 C / 350 F. Fry the reserved pasta strips in two batches so the oil temperature doesn't drop, 60 to 90 seconds per batch, until deep golden and crisp.

Lift the fried strips onto a paper-towel-lined plate with a slotted spoon. Salt lightly while hot.

Bring the chickpea pot back to a simmer. Add the remaining, unfried pasta strips directly into the pot and cook for 3 to 4 minutes, stirring gently, until the pasta is al dente and the stew has thickened enough to coat a spoon.

Taste and adjust salt and black pepper. Ladle into bowls, scatter the fried pasta strips and chopped parsley over the top, and serve right away while the fried strips are still crisp.