Instructions

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Spread the drained chickpeas on a kitchen towel to pat them dry and remove any loose skins. Add the chickpeas to a bowl and toss them with one tablespoon olive oil, salt, and pepper. Transfer the chickpeas to the baking sheet and roast them for 20 minutes until golden and crisp.
2. Meanwhile, bring a large pot of water to boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve a bit of pasta water before draining.
3. While the pasta is cooking, melt the butter in a large pan and saute the garlic over medium heat for 1 minute. Stir in the rosemary, thyme, and chilli flakes, and continue to cook for another minute.
4. Add the baby spinach and cook for 1-2 minutes until it wilts. Stir in the lemon juice, then transfer the pasta to the pan. Toss to combine, then add the roasted chickpeas and parmesan. Serve immediately with some extra grated parmesan if you like.