In a large skillet over medium heat, melt the butter into the oil. Saute the garlic until golden. (Add red pepper. ) Add the chickpeas and saute for a few minutes, stirring often. Add chopped fennel greens and mix well.
Bring a pot of salted water to boil. Cook the ditalini until al dente. Drain, retaining a cup of the cooking water.
Add to chick pea mix with a little pasta water. Salt and pepper to taste.