Drain the soaked chickpeas and put into a 3 or 4 quart heavy saucepan along with the shallot, garlic,, chiles, bay leaf and paprika.
Pour over enough water to cover by 3 inches and bring to a boil. Lower the heat and loosely cover. Cook an hour or so, then add 2 teaspoons salt. Continue cooking until chickpeas are tender - 30 minutes or more depending on the age of the chickpeas. Remove the bay leaf.
Meanwhile, cook the pasta in boiling salted water until al dente.
Just before serving, warm the chickpeas and broth over low heat. Stir the pasta, chorizo, roasted red pepper and greens into the pot and taste for seasoning, adding a little more salt if needed.