Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve about 1 cup of pasta water, then drain.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, or until fragrant.

Stir in crushed tomatoes, red pepper flakes, salt, and pepper to taste. Let it simmer for 5-10 minutes, stirring occasionally.

Add drained chickpeas and fresh spinach. Cook for about 3 minutes until spinach wilts.

Combine the drained pasta into the skillet. Stir in Parmesan, adding reserved pasta water to achieve desired creaminess.

Serve hot, garnished with extra cheese or herbs as desired.