Place one box of drained and rinsed chickpeas in a food processor. Process until a crumbly mixture.
In a large stock pot heat oil in a large pot over medium-high heat.
Add bison, break up with a wooden spoon until crumbly mixture.
Immediately add Italian seasoning, crushed fennel seeds, and crushed red pepper, stirring to mix seasoning into bison.
Cook for 2-3 minutes.
Add onion, carrots, and garlic, stirring to blend evenly. Cook for 3-4 minutes, stirring occasionally,until softened and fragrant.
Add tomato paste and chicken base. Stir into bison mixture to coat. Continue stirring for about 30 seconds.
Add water, all of the chickpeas, salt, pepper and parmesan rind if using.
Cover and bring to a low simmer for about 8 minutes.
Remove lid, add spinach and cook on low until spinach wilts, 1-2 minutes.
Remove from heat.
Ladle into bowls, top with shredded parmesan if using. You can add additional red pepper flakes for more heat.
Enjoy!