Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

In the meantime, drain the can of chickpeas into a colander and rinse the chickpeas under water, thinly slice the shallot and roughly chop the garlic

Add the chickpeas, shallot and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, remove between 12 to 15 chickpeas and set aside, then add the flour into the pan and mix continuously

After cooking the flour for 2 minutes, add in the milk, broth, oregano, thyme and season with sea salt and black pepper, continue to mix for a couple of minutes, after 3 to 4 minutes and you end up with a slightly creamy sauce, lower to a low heat and simmer

Once the water comes to a boil in the stock pot, add in the spaghetti, mix every 2 to 3 minutes so it doesn't stick together and it all evenly cooks

While the pasta is cooking, roughly chop the spinach, then add in batches into the cream sauce and mix so it easily wilts

Once the pasta is cooked al dente, using tongs, transfer directly from the stock pot into the pan with the creamy sauce, then remove from the heat

Add in the grated cheese and mix together, then top off off with the reserved chickpeas, serve directly out of the pan or transfer into serving dishes, serve at once, enjoy!