Fill a pasta pot with water and add the coarse salt. Bring to a boil.

Meanwhile fry in a pan the clove of garlic with a tablespoon of olive oil.

Add to the pan the cabbage cut into strips and the chickpeas, season with salt and pepper. Simmer over moderate heat for about 10 minutes stirring occasionally, then turn off the heat.

Cook the pasta about 1 minute less according to the directions on the package. Drain it and pour directly into the pan with the cabbage and chickpea sauce.

Turn on the heat and add a ladle of the pasta cooking water, simmer and stir for 1 minute.

Top the pasta with finely chopped rosemary and chili and serve immediately.