Drain and rinse the chick peas in a large collander and put one cup of them in a food processor, leaving the rest in the collander.

Roughly chop the garlic and the anchovies and add them and the broth to the chick peas in the food processor. Process until smooth.

Cook pasta until tender but firm, about 8 minutes. Add the spinach to the same pot and return to a boil. Turn heat down to medium-low and remove from heat. Drain the pasta and spinach in the collander with the chick peas in it. (This will heat the chick peas up a bit.)

While pasta and spinach are draining, put the contents of the food processor in the pot that the pasta cooked in and return it to the heat. Heat the mixture for 1-2 minutes stirring constantly. Stir in pasta, spinach, remaining chick peas and lemon rind. Combine thoroughly.

Serve with a drizzle of olive oil, lots of fresh ground pepper and a little salt.