Bring a large pot of water to a boil. Add the chickpea pasta and cook according to package instructions except in the last 2-3 minutes of cooking, add the frozen spinach and let it wilt. Drain and set aside.

Meanwhile, in a mixing bowl, crumble the feta and stir in the Greek yogurt, milk, and spices (you can add more or less of the crushed red pepper to modulate the spice level) until smooth. Fold in the roasted red peppers.

Return the pasta and spinach to the pot. Add the feta sauce and cook over low heat, stirring frequently, until warmed through. Serve.