Spaghetti With Rapini, Mushrooms and Chickpeas

Ingredients

• ¼ cup (50 mL) olive oil—divided
• 1 clove garlic, finely chopped
• ½ cup (125 mL) whole wheat bread crumbs
• 1 tbsp (15 mL) chopped fresh parsley
• 3 onions, coarsely chopped
• 4 cloves garlic, thinly sliced
• 1 pinch hot red pepper flakes
• ½ lb (250 g) cremini mushrooms, sliced
• 1 19 oz (540 mL) tin chickpeas, rinsed and drained (or 2 cups/500 mL cooked chickpeas)
• salt and pepper
• 1 lb (500 g) whole wheat or regular spaghetti
• 2 lb (1 kg) rapini, trimmed and roughly chopped