Spaghetti Aglio e Olio with chickpeas

Ingredients:

100 g chickpeas
200 g dried spaghetti
1/3 cup good olive oil
5 large garlic cloves, cut into thin slivers
1 teaspoon crushed red pepper flakes
1 cup freshly grated Parmesan cheese, plus extra for serving
salt

Method (1) :  Chickpeas
1.  Cover beans with water and discard any beans that float. 
2.  Rinse beans well and place in a large pot. Cover by 2 to 3 inches with cold water.
3.  Place over high heat and bring to a boil.
4.  lower heat and simmer, covered, until softened, about 1 1/2 hours.
5.  Drain off the water and set aside.

Method (2) :  Spaghetti
1.  Bring a large pot of water to a boil.
2.  Add 2 tablespoons of salt and the pasta and cook for 10 minutes.
3.  Set aside 1 cup of the pasta cooking water before draining the pasta.
4.  Heat the olive oil over medium heat in a pot large enough to hold the pasta.
5.  Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on          the edges.  (Do not over cooked)
6.  Add the red pepper flakes and cook for 30 seconds more.
7.  Add the reserved pasta-cooking water to the garlic and oil and bring to a boil. 
8.  Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is                reduced by about a third.
9.  Add in the chickpeas.
10. Add the drained pasta to the garlic sauce and toss. Off the heat.
11. Add the  Parmesan and toss well.
12. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
13. Taste for seasoning and serve warm with extra Parmesan on the side.