How to Make It
Combine the pasta, tomatoes, onion, tomato paste, garlic, lemon zest, and salt in a large, high-sided skillet or Dutch oven. Add the water and bring to a boil over medium-high. Cook, stirring constantly, until most of the liquid is absorbed and the pasta is almost tender, about 8 minutes.
Add the Swiss chard and chickpeas and cook, stirring constantly, until the chard is wilted and the pasta is tender, about 2 minutes more.
Divide among 4 bowls and top with the ricotta salata and pepper.