Pour balsamic vinegar and honey into a small saucepan.

Heat over medium heat until mixture is reduced by two thirds and becomes syrupy. Set aside.

Cook pasta according to package directions.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add chickpeas, tomatoes, olives and garlic. Sauté for 5 minutes.

Add spinach and stir gently. Remove from heat.

Add chickpea mixture to hot pasta and mix well.

Drizzle with balsamic reduction and garnish with shaved Parmesan. Enjoy.