Heat the oil in the frying pan over medium heat.
Cut the tomatoes in half and add to the pan.
Cook the tomatoes gently for 15-20 minutes, stirring as required. Add small amounts of water as necessary so as to create a sauce.
Once the tomatoes have started to break down (15-20 minutes), add the wine, garlic, chilli & pepper then stir through. Continue to 'cook down' the tomatoes over medium heat, for a further 30 mins or so. Stir intermittently so they don't catch, and add small amounts of water as required.
When you can see that the tomato skins have fully separated, remove them from the pan.
Add the shallots to the pan and stir them in. Cook a further 10 minutes.
Next, add the vegeta and 2 cups of the water.
Drain the tin of chickpeas then add them to the pan and stir through.
Break up the pasta in your hand, add it, and mix it in.
Cook for a further 3 minutes, then add the spinach. At this point there shouldn't be much liquid left.
Mix the spinach through gently but thoroughly until wilted.