Vegan Sun-Dried Tomato Pasta with Chickpeas

Prepare the sauce:
1 Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
2 Add the capers, caper brine, Calabrian chili peppers, and sun-dried tomatoes. Sauté for 1 minute before adding the tomato paste. Mash the tomato paste into the aromatics and sauté for 2 minutes until it deepens in color.
Simmer the chickpeas:
4 Add the chickpeas and 1 cup water to the pot. Bring to a boil, then reduce the heat to low. Taste and season with salt and pepper if needed. Simmer, partially covered, for 10 to 15 minutes.
Boil the pasta:
6 Bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 4 to 5 minutes until al dente. Scoop out ¼ cup pasta cooking water before draining the pasta.
Finish the pasta:
8 Remove the lid from the sauce. Add the chopped spinach and lemon juice and stir to combine. Simmer for 2 to 3 minutes until the spinach begins to wilt. Add the reserved pasta cooking water and the angel hair pasta and toss to coat. Turn off the heat.
To serve:
10 Divide the pasta between shallow bowls. Finish with fresh basil leaves. Enjoy!