Lagane with Olives & Chickpeas

Preheat the oven to 375F. Add the chickpeas, olives, garlic, chili flakes, rosemary, lemon zest & oil to a small baking dish. Cover with foil & roast for 30 minutes. Uncover & increase to 425F. Roast 10 minutes more, until the chickpeas start to brown. Remove rosemary & lemon zest. Bring a large pot of water to a boil & salt it well. Cook the pasta until tender, 5-6 minutes. Meanwhile, heat a couple of spoonfuls of the infused olive oil in a saute pan over medium-high. Ladle in some pasta cooking water & mix vigorously until creamy. Transfer the pasta to the sauce, along with half of the olives & chickpeas. Toss constantly until everything is glossy & well-combined. Remove from the heat & add a squeeze of lemon. Toss again. Adjust seasoning & serve topped with rosemary, more olives/chickpeas & cheese, if you’d like. Refrigerate leftover chickpeas/olives in their oil for up to 1 week.