Fill a large pot with water and bring it to a rolling boil. Once boiling, add your pasta and cook according to package instructions, usually around 8-10 minutes, until al dente.

Drizzle 2 tablespoons of olive oil into a skillet and heat over medium heat. The oil should shimmer but not smoke—about 1-2 minutes.

Add the minced garlic to the skillet, stirring frequently. Cook until fragrant, about 1 minute—watch closely to prevent it from burning.

Toss in the drained chickpeas, stirring gently. Cook for 3-4 minutes, allowing them to heat through and absorb the garlic's flavor.

Pile in the fresh spinach, stirring until it wilts down, which should take about 2-3 minutes.

Once the pasta is ready, drain it and add it to the skillet. Gently mix everything together, ensuring the pasta is well-coated in the delicious garlic and chickpea mixture.

Taste your Chickpea and Spinach Pasta, adding salt and pepper to suit your preference.

Dish it out onto plates, and if you’d like, garnish with a sprinkle of Parmesan cheese for added richness before serving.