Broccoli Rabe Pasta with Smoky Chickpeas

orecchiette pasta

Olive oil

chickpeas (rinsed and drained)

Salt + freshly ground black pepper

heaping teaspoon smoked paprika

large bunch broccoli rabe (1-2 pounds, depending on how much you love your greens, trimmed and cut into thirds)

garlic (minced)

white wine

finely grated parmesan (plus more to serve)

few tablespoons reserved pasta cooking water

Zest and juice of 1 small lemon (plus more to serve)