This is an adaptation of a chickpea stew I saw on NY Times Cooking. Sauté onions, carrots, celery, and garlic. Add thyme and chile flakes. Put in either chicken or vegetable broth. Then add chickpeas and some drained diced tomatoes. When it is boiling put in the pasta and when the pasta is almost cooked stir in the kale or some other green. I finished it with some chopped green onion, finishing salt and ground pepper. You could also add a little olive oil and some Parmesan cheese.
The amount we made is supposed to serve 4 to 6 but the two of us finished off the whole pot!