Step 1

Drain and rinse the can of chickpeas and chop the onion, garlic, and rosemary.

Step 2

Drain and rinse the can of chickpeas. Keep a large pan on medium heat and add the olive oil. When the oil is hot, add the chickpeas, sea salt and black pepper. Sauté until the chickpeas are slightly browned and crisped. When they start popping, take out half of them in a small bowl and set aside for garnishing the pasta later.

Step 3

Add the onions and garlic and cook for a minute.

Step 4

Add the spinach and rosemary and cook until the spinach wilts (about 2 minutes).

Step 5

Add the cream and parmesan and cook for 2 minutes or until the parmesan melts in the cream.

Step 6

Pour 7-8 cups tap water into a large pot, add one heaped tablespoon salt and a few drops cooking oil. Bring to a boil on full heat.

Step 7

Add the spaghettini and stir to separate the noodles. Cook for 4-5 minutes or until the noodles are al dente.

Step 8

With a pair of tongs or spaghetti spoon, take out the spaghettini and put it directly in the cream sauce you prepared earlier. Cook on medium heat for 4-5 minutes or until the noodles have absorbed most of the sauce.

Step 9

Top with the reserved chickpeas. Wait for 5 minutes to give the pasta a chance to cool down a bit, then serve warm.