As a paste, take orecchiette. If you can't find them, you can take any other short paste (for example, shells).
Carrots - small.
Celery - one stalk.
I took the canned chickpeas. If you take a dry one, then it should be put in water overnight. And before the main cooking, boil it.
Heat the oil. Fry the onion, garlic, carrot, celery for 8 minutes. Add salt and pepper.A couple of minutes before the end, add the chili.
Add the tomato sauce.
Pour in the broth and bring to a boil.
Add chickpeas and orequiette. Stir and cook until al dente.
When the pasta is ready, add the cheese and mix.
Add spinach. Cook until the spinach wilts and the cheese melts.