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Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

['6 garlic cloves, chopped (about 1/4 cup)', '1/2 teaspoon dried hot red pepper flakes', '1/4 cup extra-virgin olive oil plus additional for drizzling', '2 (10-ounce) packages frozen chopped broccoli (not thawed)', '3/4 teaspoon salt', '1 (15-ounce) can chickpeas, rinsed and drained', '1/2 pound whole-wheat spaghetti', 'Accompaniments: finely grated parmesan; lemon wedges (optional)', '1 lemon wedges']

Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

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