To make the sauce, heat the olive oil in a heavy saucepan, add the onion and garlic and cook over a medium heat, stirring occasionally, for 3–4 minutes or until softened.
Add the celery and sauté, stirring, for 1–2 minutes, then stir in the chopped tomatoes and bring to the boil. Reduce the heat and leave to simmer gently, stirring occasionally, for about 15 minutes or until the sauce has thickened.
Meanwhile, cook the spaghetti in a large saucepan of boiling water according to the packet instructions.
Stir the chickpeas and Tabasco into the tomato sauce. Add the spinach and simmer, stirring, for 1–2 minutes or until the spinach wilts. Season with pepper.
Drain the spaghetti and toss with the chickpeas and tomato sauce. Serve immediately, sprinkled with the pecorino cheese and parsley.