Chickpeas with Pasta and Greens

Ingredients

• 1 16 oz can of chickpeas, rinsed and drained (on Marcella Hazan's advice, I may never soak a dried chickpea again)
• 2 cloves of garlic, minced
• 1/2 teaspoon crushed red pepper flakes, or more (I use more)
• 2 tablespoons olive oil, more to finish, if desired
• 2 handfuls chopped spinach or chard
• juice from 1/2 lemon
• 1 pound orecchiette, cooked just under al dente, pasta water reserved, optional
• 1/4 cup grated Parmesan cheese

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