Ingredients

• 5 ounces (1 1/2 cups) ditalini (or another short dry pasta, such as macaroni or penne)
  
• 3 cups chicken or vegetable stock or water, divided
  
• 3 tablespoons butter, divided
  
• 3 anchovy fillets
  
• 3 garlic cloves, smashed, peeled, and chopped
  
• 6 cups roughly chopped tender herbs and/or greens (such as dill, parsley, basil, arugula, radish tops, beet tops, etc), plus a handful to serve
  
• 1 (15.5-oz.) can chickpeas, drained and rinsed
  
• Kosher salt and freshly ground black pepper
  
• ¹/₃ cup whole-milk Greek yogurt, plus more to serve
  
• Lemon zest and juice, to taste