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Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely.
Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly.
At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender.
Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over.