Bring a large pot of water to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta.
In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos, chicken broth and black beans. Stir until warmed through. Add the spinach. Heat just until spinach is wilted, about 3 minutes. Don't overcook.
Top each serving with the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste.