1 Cut a small 'X' on each tomato and blanch in a bowl of boiling water. Drain, rinse with cold water and peel off the skin. Cut the tomatoes in half and remove seeds. Chop the flesh into chunks, puree the seeds and escaped juices with a hand blender. Rinse the chickpeas in a colander and drain well. Rinse, trim and cut the celery into small pieces. Peel and chop the onion and garlic. Rinse and spin dry the spinach.
2 Cook the spaghetti according to package directions in plenty of salted water until al dente. Meanwhile, heat olive oil in a wide pan. Cook the onion, garlic and celery at low to medium heat for 5 minutes. Sprinkle with the sugar, caramelize and then deglaze with the vinegar. Add the pureed tomato seeds and vegetable broth and bring to a boil. Add the chickpeas and tomato chunks. Simmer for 3-5 minutes until almost boiling again.
3 Drain the spaghetti in a colander. Add the pasta and spinach into the pan. Season with salt and pepper and arrange on plates. Shave the parmesan with a vegetable peeler and sprinkle over the pasta. Serve immediately.