INGREDIENTS
1/4 cup
Olive Oil
14 ozs
Can of chickpeas, rinsed and drained
1/4 tap
Red Pepper
Black pepper
1
Shallot, finely chooped
2
Garlic cloves
1 cup
Heavy cream
6 ozs
Baby spinach bag
12 ozs
Spaghetti or bucatini
1 cup
Parmesan, finely grated
Lemon wedges to serve