Rigatoni with Crispy Chickpeas and Spinach

- 1 15 oz. can of chickpeas
- 1 1 lb. package of Rigatoni pasta
- ¼ cup extra virgin olive oil
- 6 garlic cloves, crushed
- 2 cups baby spinach
- 2 cups arugula
- 1 fresh lemon - zest and juice
- 1/3 cup freshly grated parmesan
- salt and pepper to taste
Drain the canned chickpeas, rinse and dry thoroughly with paper towels. Prepare pasta according to package directions. Save about 1/3 cup of cooking water.
Heat oil , medium setting, in the skillet and add chickpeas and garlic. Cook until chickpeas are crispy - about 8-10 minutes.
Add the reserved cooking water, stir for about 2 minutes forming a sauce. Add lemon zest, lemon juice, rigatoni, spinach, arugula, and parmesan.
Toss, add salt and pepper to taste and enjoy!
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