Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent. Stir in the rosemary and garlic and sizzle for another minute, stirring to ensure the garlic doesn’t burn. Add the tomato purée and a pinch of chilli flakes, if using. Stir and cook for a couple of minutes.

Stir in the tomatoes, chickpeas and pasta. Pour in the stock, add the parmesan rind, if using. Season and stir, bring to a simmer and cook for 8 mins, or until the pasta is nearly cooked.

Add the kale, (spinach or cavolo nero) to the pan, stirring until the leaves wilt, this should take just a few minutes. It should look soupy at this point, if the broth has thickened too much, add a little extra water. Add the lemon zest and half the grated parmesan, taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed.

Ladle into bowls, discarding the cheese rind. Top with the remaining grated **cheese, another sprinkling of **chilli flakes, if you like, and drizzle with the extra virgin olive oil.