1. In a large saucepan or wok, add the oil on a medium heat and fry the chickpeas and garlic for 5 mins. Pour in the passata and season with salt & pepper, cook for a further 2 mins. Stir in the baby spinach and reduce the heat to simmer (Place the pan lid on top if you have one)

2. Cook the pasta according to instructions. Once cooked, drain and transfer over into the wok with the chickpeas and spinach mixture and give everything a stir

3. Serve into 2 separate bowls followed by sprinkling the cheese on top!