In the same pot that you cooked the pasta, heat 2 tbsp olive oil over medium heat. Add garlic, and crushed red pepper. Cook, stirring often about 30 seconds and then add the chickpeas. Cook for about 1 minute until the chickpeas are golden, stirring to coat the garlic on the chickpeas. Add ½ tsp salt and toss. Add the butter, let melt then add kale and sauté for until wilted, about 1-2 minutes.