Dice the onion. Heat olive oil in a pan and fry the onion until soft.

Add minced garlic and cook for 1 minute, stirring to avoid burning.

Add spinach, chickpeas, and diced avocado. Stir for 2 minutes.

Pour in vegetable stock, then add thyme, oregano, and parsley.

Simmer for about 10 minutes.

Blend the sauce until smooth. Taste and add lemon juice to balance the flavors.

Adjust salt and pepper as needed.

Cook spaghetti according to package instructions.

Toss spaghetti with the blended sauce.

Garnish with extra parsley and finish with chili flakes or a drizzle of chili oil.