How to Make It
Preheat oven to 375°F. Pat chickpeas dry on several layers of paper towels. Spread evenly on a small baking sheet lined with parchment paper. Drizzle with 1 tablespoon of the oil; stir to coat. Bake in preheated oven 30 minutes. Remove from oven; sprinkle with paprika, and stir well to coat. Return to oven; bake at 375°F until very crisp and crunchy (but not burned), 15 to 20 minutes. Set aside.
Place garlic and remaining 5 tablespoons oil in a small saucepan. Separate basil leaves from stems; add stems to saucepan. (Discard basil leaves, or reserve for another use.) Heat pan over medium; cook, stirring occasionally, until garlic starts to brown, 5 to 6 minutes. Remove from heat; let stand at least 10 minutes and up to 15 minutes. Remove and discard garlic and basil stems from oil. Set oil aside.
Place 2 cups water, tomato sauce, and pasta in a medium saucepan; bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium; cook, stirring often, until pasta is tender, about 8 minutes. Stir in spinach, vinegar, and sugar; cover and cook until wilted, about 4 minutes. Stir in salt and pepper.
Divide pasta mixture evenly among 4 shallow bowls. Drizzle with reserved oil; top with baked chickpeas.