Sauté some sliced mushrooms over high heat in olive oil and butter until browned. Do not fuss with them and they will brown more successfully. Sprinkle with kosher salt and freshly ground pepper.
Set a big pot of salted water on high heat. When it is boiling add half a box of fusilli and cook until al dente.
In the meantime, Add six anchovies and a big squeeze of tomato paste to the mushroom pan, stir and cook until saucy.
Add one can chickpeas. Stir to coat. Simmer for a few minutes.
When the pasta is al dente, reserve a little of the cooking water, drain the pasta and add the reserved pasta water to the chickpeas. Stir in two handfuls of chiffonade kale.
Add the cooked pasta. Cook a minute or two.
Shower with Pecorino. Serve with toasted breadcrumbs on top if you don't forget.