Pasta with Broccolini, Preserved Lemon and Chickpeas Recipe

Ingredients

• 8 cups water
• salt
• 8 ounces spaghetti
• 10 ounces broccolini, cut in half lengthwise
• 3 tablespoons olive oil
• 1 fat shallot, finely diced
• 6 cloves garlic, rough chopped
• 1/2 teaspoon Aleppo, Urfa Biber or regular chili flakes
• 1/4 teaspoon sumac (optional)
• 1 tablespoon preserved lemon, chopped (or sub lemon zest from one lemon)
• 1 cup cooked chickpeas (optional)
• 1/4 teaspoon salt and pepper
• 1 cup reserved hot pasta water
• 1 tablespoon lemon juice (if not using preserved lemon)
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup pecorino or parmesan
• 1 tablespoon olive oil or butter (optional)
• pepper