Put a large pot of salted water on to boil. Cook the pasta to al dente according to package directions. Drain. Proceed with the recipe while the pasta is cooking.
Add the olive oil to a large skillet and bring to medium-high heat. Add the shallots and garlic and cook for about 4-5 minutes, or until softened.
Add the dried chickpeas and red pepper to the skillet and cook everything for about 5 minutes, or until the chickpeas are heated through, seasoning with salt and pepper as needed. Carefully remove the chickpea mixture to a heat proof bowl and move the skillet back to the stovetop.
Add the sausage to the skillet on the stove and break up the sausage into small pieces with a wooden spoon. Cook the sausage until it's totally cooked through, stirring and turning as needed.
Add the chickpea mixture back to the cooked sausage and add the baby spinach. Stirring gently, keep incorporating the spinach until it's completely wilted. This will take some time so be patient. You really want it all wilted!
Stir in the creme frâiche and add more salt and pepper if needed.
Lastly, stir the pasta into the chickpea sausage mixture and incorporated everything. Squeeze the lemon juice over the pasta and stir once more.
Spoon the pasta into bowls and top each bowl with a smattering of toasted pine nuts and Parmesan cheese. Enjoy!