Instructions

1. Heat the olive oil in a sauce pan over medium heat. Add the onion, celery, salt and pepper and cook until vegetables are tender, stirring occasionally, about 10 minutes.
2. Add in the spices and cook for 1 minute until just fragrant, then add in the canned tomatoes and chickpeas, crushing the tomatoes with either your hands or a wooden spoon until broken up. Simmer for 10 minutes. Using the back of a wooden spoon (or even a potato masher or immersion blender), mash some (not all!) of the chickpeas to create a thicker broth. I usually do about 1/3 of the chickpeas and leave the rest whole. 
3. Add in the ditalini pasta and broth. Bring to a boil, then reduce heat to medium-low and cook for 20 minutes until pasta is tender.
4. Stir in the kale and cook until just wilted, then add in the red wine vinegar. Taste, adding in salt/pepper as desired. Divide into bowls and top with parsley and parmesan cheese (and more red pepper flakes!) if desired.