Fill a large pot with water and bring it to a rolling boil. Add pasta and cook according to package instructions, about 8-10 minutes, until al dente.

Drizzle 2 tablespoons of olive oil into a skillet and heat over medium heat for 1-2 minutes.

Add minced garlic to the skillet, cooking for about 1 minute until fragrant.

Toss in drained chickpeas and cook for 3-4 minutes.

Add fresh spinach, stirring until wilted, about 2-3 minutes.

Drain pasta, add to skillet, and mix well.

Season with salt and pepper to taste.

Serve on plates and optionally garnish with Parmesan cheese.