Turn your Instant Pot to "sauté regular" and add 2 Tbsp olive oil to the pot.
Add the carrots, celery, onion, ginger, and garlic to the pot, and sauté until the vegetables are slightly soft, about 4-5 minutes.
Add the rosemary and thyme and season with a bit of salt and pepper, and sauté for one minute more.
Turn the Instant Pot off to stop the sauté function.
Add the water, vegetable broth, and dried chickpeas.
Seal the lid, and set the Instant Pot to "pressure cook, high" for 35 minutes. It will take about 15 minutes to come up to pressure.
When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then flip the switch to "venting" and quick-release the remaining pressure.
Open the lid and test the chickpeas. They should be perfectly tender, if they're still a bit crunchy you can replace the lid and pressure cook for an additional 3-5 minutes.
Add the pasta, replace the lid, and set to "pressure cook, high" for 3 minutes. Quick release the pressure as soon as the cooking cycle is complete.
Remove the lid, and stir in the greens to wilt.
Taste, and adjust seasonings if necessary. Serve!