INGREDIENTS:

  • Sea salt
  • ¼  cup olive oil
  • 1 (14-ounce) canned chickpeas, rinsed and drained
  • ½ cup vegetable broth
  • ½ cup or handful cherry tomatoes (diced)
  • 2  teaspoons finely chopped fresh rosemary, plus more for garnish
  • ½  teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
  • Black pepper
  • ½  large red onion or 1 shallot, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1 (6-ounce) bag baby spinach
  • 12 ounces spaghetti or bucatini
  • ½  cup finely grated parmigiano

DIRECTIONS

Bring a large pot of salted water to a boil over high.

In a wide, deep skillet, heat oil over medium-high heat. Add the onion and garlic to the skillet for about five minutes. Add tomatoes and stir, cook for about 3-4 minutes. Add rosemary and Aleppo pepper, if using. Then add chickpeas and vegetable broth and simmer for another five minutes. Season generously with salt and pepper and cook, stirring occasionally, until chickpeas start to caramelize at their edges. Stir in the spinach and season to taste with salt and pepper.

Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5-7 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and chickpea sauce. Add ½  cup pasta cooking water and then Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.

Transfer to bowls and top with reserved rosemary and black pepper. Serve immediately.