Pasta with chickpeas and kale - Vanessa Perrone

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1/4 teaspoon chili flakes
• 2 tablespoons tomato paste
• 19oz can (540ml) chickpeas, drained
• 1L Water or 2 refills directly from the can
• 1 sprig rosemary
• 2-inch piece of Parmesan rind
• Salt and pepper
• 2 cups short pasta of choice, such as ditali
• 2 cups finely chopped kale
• To serve: Freshly grated parmigiano reggiano