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Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the onions, and sauté until translucent - about 3 minutes.
Add the garlic, celery, carrots, rosemary, red pepper flakes, and salt, and sauté 2-3 minutes more.
Add the tomato paste, and sauté 2-3 minutes, until it begins to take on a deeper shade of red.
Add the chickpeas, and stir to combine with the aromatics.
Using a potato masher, mash about ¼-⅓ of the chickpeas.
Add the broth, and use a wooden spoon to scrape all of the flavor off the bottom of the pot and into the broth. Increase the heat to high, and bring to a boil.
Add the pasta, stirring to combine with the broth.
Once the mixture boils again, reduce the heat to a simmer, and simmer until the pasta is al dente. You will need to scrape the bottom now and then to prevent the pasta from sticking.
Once the pasta is cooked, reduce the heat to low. Add the kale ribbons and Pecorino, and stir to combine.
Serve hot, with a drizzle of good olive oil, more Pecorno, and lots of freshly cracked black pepper.