In a large skillet heat olive oil over a hot heat. Sautee the onion for 3-4 minutes with the garlic, curry, thyme, anchovies, lemon zest, and ½ teaspoon salt and black pepper. Stir constantly until tender and golden.
Lower the heat and add the chickpeas, and the brown sugar, and let cook until golden, about 8 minutes.
When the chickpeas start to dry, wet with the chicken broth et the lemon juice. Cook and reduce for about 6 minutes. Remove from heat and set aside.
Meanwhile, in a large pot of salted boiling water add the pasta and cook al dente. Drain and set aside.
In the chickpea, skillet adds the spinach and parsley and mix well. The spinach should be welting. If that is not the case, turn on the heat to low and give it a couple of stirs. Add the orecchiette and mix well to coat all the pasta.
Serve on four plates or bowls, sprinkle the zataar over it, and drizzle a little bit of olive oil.