Mom's Cozy Like A Hug Chickpea Pasta

In a large fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the garlic and cook, stirring, until lightly golden and crisp, about 2 minutes. Add chickpeas and cook, stirring, for 3 minutes, then add the remaining 1 cup (8 fl. oz./250 ml) olive oil, the Parmesan rind and the thyme sprigs. Season with salt and pepper. Reduce the heat to medium and continue to cook until the chickpeas have softened and begin to break down, about 10 minutes. Add the chicken broth and continue to cook, stirring occasionally, until the chickpeas are almost completely broken down, about 15 minutes. Stir in the Parmesan and lemon juice and season to taste with salt and pepper.  
 
While the chickpeas are cooking, bring a large pot of generously salted water to a boil. Cook the pasta until al dente, according to the package instructions. Using a slotted spoon or a spider, transfer the pasta directly from the water to the chickpea mixture. Add 1/2 cup (4 fl. oz./125 ml) of the pasta water and toss to coat. Top with several grinds of black pepper, the lemon zest and more grated Parmesan. Serves 6.

Belle English, Williams Sonoma Test Kitchen