Preheat oven to 400 F.
To make the pesto, combine garlic with 2 tablespoons of the olive oil in an oven safe dish.
Roast for 20 minutes, until golden brown.
Combine roasted garlic with spinach, pistacchios, red pepper and salt in a food processor. Blend to chop.
While the processor is running, slowly add the remaining olive oil until well blended.
To make the pasta, heat 1 tablespoon of olive oil.
Add tomato and oregano. Saute for about 5 minutes, until tomatoes are softened.
Add 2/3 cup of the pesto and fry for a few minutes.
Add chickpeas and cooked pasta. Toss to combine.
Adjust salt and pepper, as necessary.
Add cheese and toss to combine.