Step 1

Bring 4 quarts water and 3 tablespoons kosher salt to a boil in a large pot or Dutch oven over medium-high heat. Stir in 1 pound dried spaghetti and cook according to package instructions for al dente, 8 to 11 minutes. Meanwhile, drain and rinse 2 (about 15-ounce) can chickpeas. Pat dry with paper towels. Make the spiced chickpeas and cook the aromatics.

Step 2

Heat 3 tablespoons of the olive oil in a large high-sided skillet over medium-high heat until shimmering. Add half of the chickpeas (about 1 heaping cup) and cook, shaking the pan occasionally, until the chickpeas start to crisp up and brown, 5 to 6 minutes. (Use a splatter screen if you have one.)

Step 3

Stir in 1 tablespoon finely chopped fresh thyme leaves, 1/4 teaspoon black pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon red pepper flakes if using, and 1/8 teaspoon smoked paprika. Cook, stirring often, until fragrant, about 1 minute. Transfer the spiced chickpeas to a bowl.

Step 4

Reduce the heat to medium. Heat the remaining 1 tablespoon olive oil in the pan until shimmering. Add 2 large finely chopped shallots and 3 finely chopped garlic cloves and cook, stirring occasionally, until the shallots are softened, about 2 minutes. Turn off the heat.

Step 5

When the pasta is ready, reserve 2 cups of the pasta cooking water. Drain the pasta. Return the pasta to the pot.

Step 6

Stir the shallot and garlic mixture and remaining chickpeas into the pasta. Turn the heat to medium and add 1 1/2 cups of the pasta cooking water. Stir in 10 ounces baby spinach a few handfuls at a time, tossing constantly with tongs, until wilted, about 2 minutes.

Step 7

Stir in 1/2 cup heavy cream, 2 teaspoons finely grated lemon zest, and 3 tablespoons lemon juice. Stir in more pasta water as needed to loosen the consistency of the sauce. Taste and season with more kosher salt and black pepper as needed. Serve topped with the crispy chickpeas and grated Parmesan cheese.