1-Heat 1 to 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion, chopped carrots, and chopped kale along with a pinch of salt, and cook for about 4 minutes until softened.

2-Stir in the 2 grated garlic cloves, 1 teaspoon of rosemary or dried oregano, and 4 tablespoons of tomato paste. Cook for 1 minute until everything is fragrant and well combined.

3-Add the 2 cans (15 oz / 400 g each) of drained and rinsed chickpeas (or 3 cups cooked chickpeas), 4 cups of vegetable broth or chicken broth, 3/4 teaspoon salt, black pepper to taste, and red pepper flakes to taste. Bring the mixture to a boil, then reduce to a simmer and cover for 10 minutes.

4-Stir in 1 cup of orzo pasta or ditalini, and add 1 to 2 cups of additional broth if needed. Simmer uncovered for 8 to 10 minutes, stirring frequently to avoid sticking, until the pasta is nearly tender.

5-Season the dish to taste with more salt, black pepper, or red pepper flakes as desired. Finish by drizzling with a bit more olive oil, adding a squeeze of lemon, or sprinkling a handful of grated Parmesan cheese before serving.