In a mixing bowl whisk the chickpea flour, water abd two-thirds of the oil together until smooth. Let the batter sit for 1 hour at room temperature.
About 10 minutes before the batter is done resting preheat the oven to 450ºF and place a 10-inch cast-iron pan inside the warming oven.
Remove the pan from the oven and turn the broiler to high. Add the remaining oil to the pan and swirl to coat. Pour the batter into the pan and place it under the broiler for 5 to 7 minutes until the edges have browned and the top of the flatbread is firm. Remove from the oven.
Reduce the oven temperature to 350ºF.
Carefully remove the chickpea flatbread from the pan and transfer to a baking sheet. Top it with tomato sauce, spices and shredded cheese. Return to the oven and bake for 10 to 12 minutes until the cheese is bubbly and browned. Top with basil.
Add a few splashes of the vegetable broth to a large pot. Bring to a gentle boil over medium heat then add the onion, carrot, and garlic. Cook for 3 to 5 minutes or until the onions have softened and the broth has mostly evaporated. Stir in the tomatoes and spices. Continue to cook for 2 to 3 minutes more.
Bring the soup to a gentle boil and stir in the pasta. Cook the pasta for about 7 minutes or until al dente.
Remove the soup from the heat and stir in the spinach until wilted. Season the soup with additional salt if needed. Divide between bowls and enjoy!