Pick over and rinse the dried chickpeas. Mix with the salt and 2 cups of room-temperature water, and let soak overnight. Alternatively, for the quick-soak method: bring the chickpea-salt-water mixture to a boil over high heat in a small saucepan, boil for 2 to 3 minutes, remove from heat, cover, and let sit for an hour.

Two hours before preparing the meal, drain away and discard the chickpea soaking liquid. Place the chickpeas in a small pot, add 2 more cups of water, and boil, uncovered for 10 minutes. Reduce the heat to a simmer and cook until chickpeas are tender. This will take approximately 1.5 hours. Add hot water to the pot and adjust the temperature as necessary, making sure that the chickpeas are covered with water and simmering at all times. When chickpeas are done, drain, reserving both beans and cooking liquid separately.

Prep the spinach carefully, discarding damaged leaves and any particularly tough stems. Wash 3 times, or until there is no more grit on the bottom of your washbowl. Put the spinach dripping wet into a large pot, cover, and wilt over high heat. Turn into a colander and press out the liquid with the back of a spatula into a bowl. Drink this liquid--cook's treat--while preparing the rest of the meal. Coarsely chop the pressed spinach and reserve.

Cook the pasta in boiling salted water, stirring occasionally so it does not stick to the bottom of the pot. While the pasta cooks, heat the oil in a large skillet over a low flame. Add the red pepper flakes and minced garlic, cook for 1 minute, then stir in the chickpeas, chopped spinach, and some of the chickpea liquid to make a sauce. Season to taste with salt, black pepper, and lemon juice. Drain the pasta and add it to the vegetable mixture in the large skillet. Divide into large bowls and serve with grated Parmigiano-Reggiano.