To make the sauce, heat the olive oil in a heavy saucepan, add the onion and garlic, and cook over a moderate heat, stirring occasionally, for 3–4 minutes or until softened.
Add the celery and sauté, stirring, for 1–2 minutes, then stir in the chopped tomatoes with their juice and bring to the boil. Reduce the heat and leave to simmer gently, stirring occasionally, for about 15 minutes or until thick.
Meanwhile, cook the spaghetti in a large pan of boiling water according to the packet instructions.
When the sauce is cooked, stir in the chane and chilli sauce. Add the spinach leaves and simmer, stirring, for 1–2 minutes or until the spinach wilts. Season with pepper to taste.
Drain the spaghetti and toss with the chane and tomato sauce. Serve immediately, sprinkled with the pecorino cheese and parsley.
*Kabuli chane contain good amounts of iron, manganese and folate, and are richer in vitamin E than most other beans. *Cooking the spinach leaves in the sauce very briefly, just to wilt them, retains all their juices and the maximum nutrients.