Cook pasta according to directions. Reserve 1/3 cup of the cooking water and then drain. Set aside in pot to keep warm

While pasta is cooking, heat a medium skillet over a medium low flame. Spray with non-fat cooking spray or olive oil mister. Add one clove of the minced garlic and stir for about 30 seconds, until fragrant. Add the chickpeas. Saute for about ten minutes, stirring occasionally.

Meanwhile, prepare the pesto. Combine the remaining garlic with 1 tbsp olive oil, 2 tbsp lemon juice, the parsley, the almonds and some salt (I used about ½ tsp). Puree in a food processor until pesto sauce texture is created.

Toss the warm pasta with the spinach leaves to wilt them. Add the pesto, chickpeas, lemon zest, lemon juice and gently toss. If a little dry, add some of the reserved pasta water for creaminess.

Season to taste with sea salt if desired, along with freshly cracked black pepper.

Divide equally into 4 bowls and serve immediately.