Thinly slice six of the garlic cloves. Line a plate with a paper towel and set off to the side.

Heat the olive oil in a large skillet over medium heat. Add the garlic slices to the hot oil; they should slightly sizzle when you put them in the skillet. Use a heatproof spatula to spread them out in a thin, even layer.

Reduce the heat to medium-low. Continue cooking the garlic, stirring continuously and turning the slices often, making sure they don’t stick together. Cook for about 2 to 3 minutes or until the garlic slices are golden brown in color. Turn off the heat and quickly remove the garlic slices from the pan with the spatula or a slotted spoon and place on the paper towel lined plate. Spread them out so they aren’t sticking together. Don’t discard the remaining oil in the skillet.

Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. *Reserve 1 cup of the pasta water before draining. Use a colander to drain well.

While the spaghetti is cooking, finely chop the remaining two garlic cloves. Heat the skillet with the remaining oil over medium heat. Add the shallot and chopped garlic and cook for 2 minutes. Add the crushed red pepper flakes, chickpeas, chopped kale, and lemon zest. Season with salt and pepper, to taste. Cook, stirring occasionally, until the kale is wilted, about 3 minutes.

Add the drained spaghetti into the skillet. Add the lemon juice and stir with tongs until well combined. Add ½ cup pasta water and toss again. Add the shredded Parmesan cheese and toss. If the pasta is sticking together, you can add more pasta water until desired consistency is reached. Season with additional salt and pepper.

To serve, place spaghetti with chickpeas and kale on a plate or bowl. Garnish each serving with garlic chips, basil, Parmesan cheese, and lemon wedges, if desired. Serve warm.