a small handful fresh oregano or basil, for garnish
Instructions
Fill a large saucepan with water, add 2 teaspoons salt, and bring to a boil. Have the chickpeas cooked if you're making them from scratch (see note, below).
Meanwhile, warm 2 tablespoons olive oil in a wide, non-reactive skillet over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until translucent and just starting to color, about 10 minutes. Add the garlic, paprika, and pepper flakes, and cook, stirring, until fragrant, 1 minute. Add the tomato puree and rinse the jar or can with a good splash of water, adding it to the sauce along with the chickpeas, olives, and 1/2 teaspoon salt. Bring to a bare simmer, reduce the heat, and cook gently, stirring occasionally, until the sauce has thickened a bit, 10 minutes. Stir in a few good turns of black pepper and taste for balance.
Cook the pasta according to the package instructions until al dente. Reserve a splash of pasta water and drain the pasta well.
Stir the spinach into the hot sauce until just wilted. Add the pasta to the sauce if it fits in the pan, otherwise toss the two together in a large bowl, adding reserved pasta water if needed to thin the sauce. Spoon the pasta into bowls, and top each with a shower of herbs, a good drizzle of olive oil, and a whole lot of parmesan.
Notes
To cook chickpeas, place 1 cup dried chickpeas in a large bowl or jar and cover with several inches of cool water. Soak overnight. Drain the chickpeas and place them in a large saucepan with 1 bay leaf and cover with several inches of water. Bring to a simmer and cook until the chickpeas are very tender, about 45 minutes. Toward the end of the cooking, add 1 teaspoon salt. Cool the beans in their broth, then refrigerate for up to 1 week.Nutritional values are based on one of five servings.