I created this one afternoon when I wanted to make something hearty and flavorful for my Marine husband who had spent the week in the field. The flavor base comes from a sauce in Deborah Madison's Vegetarian Cooking for Everyone.
Pour water into pot and add whole garlic cloves and quartered onion.
Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
Add the par cooked pasta to this mixture and cook for about 2 minutes.
. Add the reserved chicken and cook for another 2 minutes.
Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
Adjust seasoning with salt and pepper to taste.
Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.