Mediterranean Pasta with Greens

This recipe made me feel healthy to eat it because it has kale in it. I'm very new to the greens thing. The flavor of this recipe was pretty good, but not something I would crave. It was super easy to make though!
Mediterranean Pasta with Greens (from Clean Food by Terry Walters)
1 pound penne or fusilli
3 TBSP extra virgin olive oil
3 garlic cloves, minced
1 small onion, chopped
1 TBSP dried basil
2 tsp. dried oregano
1 1/2 C. cooked chickpeas- also known as garbanzo beans, hence the reason I can't ever find them at the grocery store, but I digress...
2 C. canned diced tomatoes with their liquid
2 TBSP tomato paste
1/4 C. mirin
1 small bunch kale, chopped into bite-size pieces
salt and pepper
chopped fresh parsley for garnish

Cook pasta according to directions, rinse, drain, and return to pot. Drizzle with 1 TBSP olive oil and set aside.

In large pot over medium heat, saute garlic and onion in 2 TBSP olive oil until soft. Add basil, oregano, chickpeas, tomatoes, tomato paste and mirin. Saute 5 minutes laonger. Add kale, then cover and cook 3 minutes or until soft. Uncover and stir to combine. Season with salt and pepper, toss the pasta in, heat through and serve.

If I didn't make it sound appealing enough, kale is "a powerful detoxifier, healer and ally in fighting cancer, heart disease, cataracts, inflammation, arthritis and diseases of the colon". That's what made me want to eat it.