Preheat oven to 400°F. On a parchment lined baking sheet, toss chickpeas with 2 tablespoons olive oil, smoked paprika, salt and pepper. Bake until crispy, shaking occasionally, 15-20 minutes. Set aside.
Heat the remaining ¼ cup olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes. Add spinach and cook until wilted, 3 minutes.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain.
Reduce spinach artichoke mixture heat to low and add the pasta along with the Parmesan, mascarpone (if using), lemon zest + juice, and some reserved pasta cooking water. Toss until creamy and combined. Add the basil, stirring to combine. Top with crispy chickpeas. Season to taste with salt and pepper.