6oz pasta (any kind of pasta will work, but medium shells, orecchiete, or trottole are a fun size and shape to combine with chickpeas)
1-1/2 cups chickpeas (1 - 16oz can)
3 cloves Veggie Box garlic
1 share Veggie Box kale
1 lemon
1 Veggie Box yellow onion
2 tbsp butter
1 tbsp capers
1 tsp smoked paprika
1/4 cup grated parmesan cheese

6 oz pasta (any kind of pasta will work, but medium shells, orecchiete, or trottole are a fun size and shape to combine with chickpeas) 1 -1/2 cups chickpeas (1 - 16oz can) 3 cloves Veggie Box garlic 1 share Veggie Box kale 1 lemon 1 Veggie Box yellow onion 2 tbsp butter 1 tbsp capers 1 tsp smoked paprika 1/4 cup grated parmesan cheese

Preheat oven to 380°. Drain and rinse chickpeas; spread onto paper towel-lined sheet pan. Gently roll and pat chickpeas to dry very thoroughly; discard paper towels and loose chickpea skins. Drizzle with olive oil and season generously with salt, pepper, and paprika, tossing lightly to coat. Roast in a single layer 20 minutes, or until golden brown and crispy. Remove from oven and set aside.

While chickpeas are roasting: bring medium pot of salted water to boil. Add pasta and cook until al dente (still slightly firm to the bite). Reserve 1/2 cup of pasta water, and drain the rest.

Peel onion and garlic. Dice onion, mince garlic. Wash kale. Remove and discard kale stems; rough-chop leaves. Quarter and deseed lemon.

In a large pan, heat 2 tsp of olive oil on medium-high until hot. Add onion and garlic and cook until slightly softened, 3 to 5 min. Add kale and 1/4 c water, stirring occasionally, for 3 to 5 minutes, or until kale wilts and water cooks off.

To pan of kale, add cooked pasta, capers, butter, juice from lemon wedges, and half of reserved pasta water. Cook, stirring vigorously, 2 to 4 minutes. (If sauce seems dry, gradually add remaining pasta water to desired consistency). Remove from heat and add salt to taste.

Add chickpeas to pan of pasta and sauce, and sprinkle with cheese.