INGREDIENTS
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12 ounces kale, trimmed
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2 large garlic cloves, finely chopped
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Pinch of crushed red pepper
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1/3 cup extra-virgin olive oil, plus more for drizzling
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2 cups drained cooked chickpeas, or drained canned chickpeas
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1 pound linguine
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1/2 cup pecorino romano, freshly grated