Chop the garlic and dice 1/2 of a small white onion. Add the chopped garlic and onion to a deep pot with olive oil and 2-3 tablespoons of tomato paste. Set the burner to medium to low heat until the garlic and onions begin to simmer.
While the garlic, onion, and tomato paste start to heat up, halve the cherry tomatoes. Add them to the pot and incorporate them with the other ingredients.
Drain and rinse the can of chickpeas, then add them to the pot.
De-stem the kale and roughly chop the leaves. Add the kale to the pot and incorporate all of the ingredients. Cover with the pot's lid to help steam the kale.
Measure out your pasta and add it to the pot before adding the water. Mix everything together.
Add approximately 1 cup of water to the pot and raise the temperature to high. Bright the pot to a boil. (This is not an exact science. Some recipes seemed to make more of a soup whereas others were dryer, so it seems pretty flexible.)
Let everything boil for approximately 8 minutes. The beans and pasta will absorb most (if not all) of the water. If the pasta isn't quite done, add some more water and let it boil for a few more minutes.
Add salt and pepper to taste and then you're ready to plate! Top with cheese of your choice, if desired.
