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