Mince the garlic.

Drizzle a splash of olive oil into a pot or pan for which you have a lid for. Add the garlic, half of the smoked paprika, tomato purée and chipotle paste. Cook on a medium-low heat for 3 mins, stirring often to ensure it doesn't burn.

Add the chopped tomatoes and until thickened, 8-10 mins. Then add the water to the pot along with the pasta and stir well.

Bring to a simmer on medium heat, cover with the lid and cook for 15-18 mins, stirring and often to make sure the bottom doesn't catch or burn. Add a splash more water, if needed.

Drain the chickpeas and finely chop the jalapeños.

Just before it’s finished cooking, add the spinach and chickpeas, stir and pop the lid back on for 2-4 mins to wilt the spinach and soften the chickpeas. Test the pasta to make sure it’s cooked through to your liking. If it needs more time, add a splash of water and cook for a few minutes longer.

To make the seedy topping, heat a glug of olive oil in a small frying pan over medium heat. Add the seeds and cook, stirring often, for 3-5 mins until toasted and fragrant. Remove from the heat and add the other half of the smoked paprika and a pinch of salt.

Add your seedy oil to your pasta along with your sliced jalapeños. Serve the pasta with a good spoonful of vegan sour cream or yoghurt, some lime juice and chopped coriander. Finish with the smoky seeds.