Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent. Stir in the rosemary and garlic and sizzle for another minute, stirring to ensure the garlic doesn’t burn. Add the tomato purée and a pinch of chilli flakes, if using. Stir and cook for a couple of minutes.

Stir in the tomatoes, chickpeas and pasta. Crumble in the stock cube, add the parmesan rind, if using, and pour in 1 litre water. Season and stir, bring to a simmer and cook for 8 mins, or until the pasta is nearly cooked.

Add the kale, spinach, or cavolo nero to the pan, stirring until the leaves wilt, this should take just a few minutes. It should look soupy at this point, if the broth has thickened too much, add a little extra water. Add the lemon zest and half the grated parmesan, taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed.

Ladle into bowls, discarding the cheese rind. Top with the remaining grated cheese, another sprinkling of chilli flakes, if you like, and drizzle with the extra virgin olive oil.