A light and flavorful tomato sauce embedded with fresh herbs and paired with crispy spicy chickpeas.
Preheat the oven to 400 degrees.
On a baking sheet, toss the chickpeas in all the ingredients. Roast for 30 min. until crispy and golden brown.
While chickpeas are roasting, prepare the tomato sauce. Heat a skillet over medium-high. Add the oil and slightly heat. Add the garlic, onion, and a pinch of salt. Saute for 5-6 min. until fragrant and translucent. Add the zucchini and cook for 4-5 min. until slightly soft.
Pour in the can of tomatoes and tomato paste. Add a pinch of salt. Bring to a low boil, then turn the heat down to medium-low. Add the fresh and dried herbs. Simmer for 20 min. Add the spinach at the last 5 min. of cooking.
During the last 10 min. of cooking the tomato sauce, boil your pasta according to pkg directions. Drain and reserve 1 tbsp of pasta water. Add the pasta directly to the sauce along with the chickpeas and pasta water. Stir to fully coat pasta in the sauce.
Serve up the pasta with a sprinkle of red pepper flakes, a squeeze of fresh lemon juice, and a pinch of flaky sea salt.