Spinach And Chickpea Pasta With A Lemon Pop

• 1/3 cup extra virgin olive oil
• 6 cloves garlic, minced
• one 14.5 ounce can chickpeas, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 whole preserved lemon
• 1 pound baby spinach leaves
• 12 ounces dried linguine or spaghetti
• 1/4 cup finely grated parmesan plus more for serving

1. In a large skillet heat the oil, add the minced garlic and saute for just a minute or two until soft. Add the chickpeas, salt, pepper and crushed red pepper and continue to saute for about 4 more minutes.
2. Cook the pasta about two minutes short of al dente. Drain, saving about 1 1/2 cups of the pasta water.
3. Rinse the preserved lemon while the pasta is cooking and finely mince the peel and pulp. Add this to the chickpea mixture.
4. Now add the pasta over the heat and start stirring in the spinach in handfuls. Add enough pasta water to create a nice sauce. Once all the spinach has been added and wilted stir in the quarter cup of parmesan. Serve garnished with additional parmesan.

extra virgin olive oil, garlic, chickpeas, salt, black pepper, red pepper, lemon, baby spinach, linguine

Taken from food52.com/recipes/26389-spinach-and-chickpea-pasta-with-a-lemon-pop (may not work)