In a medium pot, boil the pasta in water and salt for about 7-8 minutes, just until the pasta starts to get tender, stirring occasionally so it doesn’t stick to the bottom of the pot

Once pasta has cooked, make sure to reserve one cup of the water before draining the pasta

Meanwhile, heat 1/4 cup of olive oil in a large stockpot over medium-high

Chop the onion and add it to the oil, cooking for about 5 minutes, until it’s softened

Stir the olives, garlic, and red pepper flakes into the onion and let it sizzle for one minute

Add the tomatoes into the stockpot and let it simmer for about 7-8 minutes so the flavors blend together, stirring frequently

Carefully scoop one cup of the water from the boiling pasta and pour it into the stockpot

Add the cooked pasta, chickpeas, and spinach

Cook until the pasta is tender and the spinach has wilted, about 5 minutes

Pour in the lemon juice and stir it in

Meanwhile, dry out the pot that the pasta was cooked in (to create less dishes to wash later) and add one tbsp of olive oil, heating over medium heat

Add the panko and lemon zest

Toast the panko, stirring often so it doesn’t burn, for 3-4 minutes, until it is golden brown

Spoon the pasta into serving bowls and drizzle with a bit of olive oil and top with toasted panko