Chickpea and Kale Pasta

I made this recipe as an experiment, not expecting it to be very good.  Surprisingly it was delicious.  It's a great way to sneak in a good portion of kale, and the chickpeas and pasta compliment each other  very well.  I got the idea for the recipe out of a book called Leafy Greens.

Kale:
Take about a pound of kale (2-3 cups), wash and rinse it, and then cut the leaves off the stem.  I threw away the stems because they take even longer to cook than the leaves, and detract from the taste.  Chop up the remaining green.

Add them to a pot of boiling water for about 15 minutes (kale takes a long time to cook, but don't let them get to smushy)

Pasta:
Standard directions, use one of the larger shapes or perhaps spaghetti would work too.  Cook about a pound.

Skillet (put this in about 7 minutes after you start the kale):
Add 1 tbsp olive oil in a skillet on medium low heat and add:
2 cloves minced garlic
1/2 red pepper
4 tbsp minced parsley
salt and pepper, to taste
1 can chickpeas, drained

As soon as the kale is done, add it to the skillet as well.  Fry everything for another minute, then toss with the (drained) pasta.