In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves, sautéing for about 5 minutes until the onion is translucent and fragrant.

Add 4 cups of fresh spinach to the skillet. Stir gently, cooking for about 3 to 4 minutes until the spinach wilts down significantly.

Stir in 1 can of rinsed and drained chickpeas along with ½ cup of dry white wine. Let this mixture simmer for approximately 4 to 5 minutes.

Toss in 12 ounces of cooked pasta into the skillet, ensuring everything is well combined. Mix for about 2 minutes.

Remove the skillet from heat and stir in ½ cup of grated Parmesan cheese, mixing until the cheese melts and creates a creamy sauce.