Step 1

In a small bowl, combine the pasta with 1 1/2 cups of the broth or water. Stir occasionally with a wooden spoon to make sure the pasta isn’t clumping together.

Step 2

In a medium Dutch oven over medium heat, add 2 tablespoons of the butter and melt until foamy. Add the anchovies and garlic and cook, stirring often, until the anchovies melt into the fat and the garlic just begins to brown and smells delicious, 3 to 5 minutes.

Step 3

Add the herbs and/or greens, the remaining 1 1/2 cups of broth or water, a pinch of salt, and a few grinds of pepper. Increase the heat to high and bring to a boil, then reduce the heat so the liquid is at a steady simmer. Add the chickpeas, partially cover and cook until the greens are tender and silky and the liquid has reduced by a third, 10 to 15 minutes. Taste the greens, and season with more salt and/or pepper, if needed. You want the broth to be very well seasoned at this point to help flavor the pasta.

Step 4

Add the pasta with the soaking liquid and simmer, stirring frequently, until al dente, about 4 minutes. If you want the dish brothier, splash in a little more broth or water. Turn off the heat, carefully slide the pot to a cool burner, and stir in the yogurt and the remaining butter. Season to taste with the lemon zest and a squeeze of lemon juice, taste, and season with additional salt and/or pepper, if desired. Add a dollop of yogurt and a few herb sprigs to each bowl and serve.