Toss the spaghettini and the smaller portion of oil in a 12-inch broiler-safe skillet until evenly coated. Toast the pasta over medium-high heat, stirring frequently, until it releases a nutty aroma and turns the color of peanut butter, 6 to 10 minutes, then transfer to a bowl.

Wipe out the skillet, add the remaining oil, and heat over medium-high heat until shimmering. Add the onion and a portion of the salt, cooking until softened, about 5 minutes. Stir in the tomatoes and cook until the mixture is thick, dry, and slightly darkened, 4 to 6 minutes.

Reduce the heat to medium, stir in the garlic and smoked paprika, and cook until fragrant. Incorporate the toasted spaghettini, then stir in the water, chickpeas, wine, reserved tomato juice, and the remaining salt and pepper.

Increase the heat to medium-high and bring to a simmer. Cook uncovered, stirring occasionally, until the liquid has slightly thickened and the pasta is just tender, 8 to 10 minutes. While the pasta simmers, adjust an oven rack to 6 inches from the broiler and heat the broiler.

Transfer the skillet to the oven and broil until the surface of the pasta is dry and shows crisped, browned spots, 5 to 7 minutes. Let the dish cool for 5 minutes, then sprinkle with parsley and serve warm with a dollop of aïoli.