Pasta with escarole and chickpeas

Ingredients:

• 340 g of gemelli or fusilli pasta
• 1 large head of escarole (about 700 g), torn into pieces
• 1 can (425 g) canned chickpeas, rinsed
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 0.5 tbsp. grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, then add the escarole, chickpeas, 1/4 teaspoon salt, and red pepper flakes; cover and cook until the escarole is wilted, 3 to 4 minutes.
2. Add the pasta to the boiling water and cook according to package directions. After a few minutes, drain 1.5 cups of the pasta water and add it to the pan with the herbs. Cook at a low simmer, uncovered, until the liquid has reduced by half and the escarole is tender, about 5 minutes.
3. When the pasta is done, set aside 1 cup of the cooking water and drain the rest. Add the pasta to the pan and cook, stirring, for 1 minute; add a little of the cooking water if the pasta seems dry. Add the remaining 1 tablespoon of olive oil and stir. Remove from heat and stir in the cheese.