Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking the pan once or twice to brown evenly.
Bring vegetable broth, 2 ½ cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low and keep warm.
Heat a large pan over medium high heat, and add 2tsp olive oil. Add mushrooms, and cook until browned, about 7-8 minutes.
Stir in garlic and cook for 1 minute.
Reduce heat to medium, and stir in pasta and 2 cups of hot broth.Cook 4-5 minutes, or until the liquid is absorbed, stirring frequently.
Add spinach, chickpeas and remaining broth. Simmer 5-7 minutes more, or until noodles are tender and most of broth is absorbed.Season with salt and pepper and serve warm.
Nupur (@ One Hot Stove) has taken up a project of compiling easy recipes made from the food that is most commonly found in our pantry. I think this recipe can be easily modified to be made with canned mushrooms and spinach and the proportions can be changed accordingly.