Method:
This recipe uses mafalda corta, a short, flat, ribbony pasta with a wavy edge from the Campania region of Italy. If you can’t find that, any other short pasta (such as penne or gemelli) with ridges to hold the sauce will work just as well.
Put the pasta on to cook.
Pour a generous amount of olive oil in to a cold frying pan and add the garlic and rosemary. Put the pan on a low heat and let the garlic gently sizzle for a few minutes.
Add the tomatoes and the cooked greens along with some salt and pepper and allow the tomatoes to cook down for a few minutes.
Next add the chickepeas. Once they have warmed through, take a fork and roughly mash most of the chickpeas down (I like to leave some whole). Add some of the pasta cooking water a tablespoonful at a time and mix in with mashed chickpeas to make a sauce.
Add the parsley and a squeeze of lemon juice. Taste and add more salt and pepper if needed. Drain the pasta and mix with the sauce.
Serve straight away with grated parmesan and a drizzle of your very best extra virgin olive oil.