Puree one can of chickpeas with its liquid in a blender or food processor.

Add the second can of chickpeas, diced tomatoes, frozen chopped spinach, rosemary, parsley, and black pepper to the puree and set aside.

Mince the garlic cloves.

Cut the onions in half and thinly slice them.

Slice the mushrooms.

In a large saucepan, add garlic, onion, and mushrooms.

Cook the garlic, onion, and mushrooms until soft, adding small amounts of water as needed to prevent sticking.

Start boiling water for the pasta.

Add the puree mixture to the saucepan, stirring often.

Cook the puree mixture for about 5 minutes.

Begin cooking the pasta according to package directions.

Continue cooking the puree mixture until it has thickened, about 10 minutes more.

Toss the sauce with the cooked rotini pasta.

Serve immediately.