12 ounces spaghetti
1 tablespoon olive oil
1-15 ounce can chickpeas, drained, rinsed and patted dry
Juice of 1 lemon
2 garlic cloves, minced
8 ounces swiss chard, stems removed and torn
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley
Shaved Parmesan for serving
Cook the spaghetti until al dente according to package instructions.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chickpeas and sauté, periodically shaking the pan and letting the chickpeas turn crispy and golden, about 5-6 minutes.
Add the lemon juice and garlic cooking until fragrant, about 30 seconds.
Sauté the swiss chard until it wilts, about 3-4 minutes.
Use tongs to transfer the spaghetti from the pot to the skillet. Tossing with salt, pepper and parsley.
Sprinkle with Parmesan before serving.