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 of last week's Veggie Box garlic
1 share Veggie Box cooking greens
1 lemon
1 share Veggie Box scallions
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 of last week's Veggie Box garlic 1 share Veggie Box cooking greens 1 lemon 1 share Veggie Box scallions 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 and mince garlic. Remove white stem of scallions and cook like an onion (reserve green section for garnish). Wash cooking greens. Remove and discard unwanted stems; rough-chop leaves. Quarter and deseed lemon.

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

To pan of cooked greens, 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.