Instructions: Set a large pot of water to boil, and add salt. Cut the kale stems into 2-3 inch pieces; chop the leaves coarsely and set aside. Boil the stems until they are nearly tender; then, add the greens. Cook until kale is quite tender but stillbright green. Scoop it out with a slotted spoon, place in a bowl of ice water, and keep pot boiling. When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely. Meanwhile, place olive oil in a large skillet over very low heat, and add the garlic and hot pepper if using. Cook slowly until the garlic becomes golden brown, then add 2 tablespoons of the parsley and salt and pepper to taste. Remove the hot pepper, and remove the pan from the heat. WQhile garlic is cooking, cook the pasta, tasting frequently to make sure it does not overcook. When it is done, drain it.

Warm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.

Toss well, taste for seasoning, garnish with parsley and serve immediately.

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