Drain the sundried tomatoes, reserving the oil. Roughly chop the tomatoes. Set aside.
Heat 3 tbsp of the sundried tomato oil in a large stockpot. When shimmering, add the diced onion and reduce the heat to medium low. Add the salt and slow cook the onions until they are golden brown. About 12-15 minutes.
Add the garlic & Italian seasoning and continue to cook for 1-2 minutes.
Increase the heat to medium and add the tomato paste. Sauté the tomato paste until it is a dark red. About 2-3 minutes.
Add the tomato sauce.
Drain and rinse the chickpeas and add them to the tomato paste. Add chopped sundried tomatoes and the water. Bring the sauce to a low simmer and cover. Allow the sauce to cook until the chickpeas are soft. About 30 minutes. Check the sauce periodically and add more water if necessary.
While the sauce is simmering, cook the pasta in accordance with the package directions.
Roughly chop the baby spinach and add it to the sauce.
Serve in a bowl. Add the pasta to the bottom of the bowl and cover with the sundried tomato sauce. Season with fresh basil, fresh ground pepper and crushed red pepper.