Heat the olive oil in a big, heavy-bottomed pan. Add the onion, garlic and paprika and cook on a lowish heat until reduced to a soft gooey heap that's just starting to brown. Add the tomatoes and stir in. Bring to the boil, then turn down to a simmer and reduce for 5 minutes.
Add the chickpeas and their liquid, a bay leaf and seasoning to the tomato mix. Stir well, bring to the boil, then leave to barely simmer for 30-40 minutes, stirring occasionally to prevent it sticking to the pan.
Meanwhile, cook the pasta according to the instructions on the packet.
Gently mash most of the chickpeas in the pan to make a nice thick sauce, keeping some whole. Add the cavolo nero and keep over a gentle heat for 5 minutes. Serve the sauce with the pasta and finish with grated parmesan.