Add the olive oil to a medium pot over low-medium heat. When the oil is hot and shimmery, add the onions. Lightly season with salt and cook, stirring often, until tender and translucent and beginning to caramelize, 5-10 minutes.
Add the red pepper flakes and allow them to toast for 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes (along with the juices) and the chickpeas, and stir to mix well. Add the chicken broth or water and season to taste with salt and pepper and dried herbs (more seasoning will be needed if using water, see Cook’s Notes below).
Bring the broth to a boil. Add the pasta and stir consistently to prevent the pasta from sticking to the bottom of the pot. Continue to cook and stir until the pasta is al dente, tender yet firm to the bite, about 10 minutes. Taste and adjust the seasonings, if necessary.
Remove the pot from the heat and add the kale or escarole, stir well to combine, the heat from the pot will wilt the greens just so. The consistency of the dish will likely be loose at first, allow the contents to sit for 5 minutes off the heat, stirring occasionally. The final consistency should be thick, but with movement, not sticky or pasty. If the texture is too thick, thin with a little more broth or water. Note that the pasta will continue to absorb and thicken up as it sits.
To serve, ladle into individual bowls and garnish with a drizzle of extra virgin olive oil and grated cheese.
Notes
Note that using chicken broth will provide more flavor. However, if opting to use water instead, you’ll need to add more salt and seasoning. If you are unsure how much salt and seasoning to use, use a little less than you think and taste as you go, adjusting the seasonings accordingly – remember, you can always add more, but you can’t take it out if you’ve added too much!