Ingredients

Instructions

Crisp the Chickpeas

  1. Heat a wide deep skillet or Dutch oven over medium-high heat.
  2. Add the olive oil, then the chickpeas. Cook for 6 to 10 minutes, shaking and stirring often, until browned and a little crisp.
  3. Sprinkle with the smoked paprika, a light pinch of salt, and black pepper. Toss for 15 seconds to coat.
  4. Transfer the chickpeas to a bowl. Keep the pan as-is—those browned bits are flavor.

Start the Base

  1. Lower the heat to medium. Add the sundried tomato oil (or olive oil) to the pan.
  2. Add the chopped onion and a pinch of salt. Cook for 4 to 6 minutes until soft and translucent.
  3. Add the minced garlic, thyme leaves, and Calabrian chili paste. Stir for 30 to 60 seconds until highly fragrant.

Build the Sauce

  1. Add the chopped sundried tomatoes and stir for 30 seconds.
  2. Pour in the canned tomatoes and stir, scraping up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes.

One-Pan Pasta Cook

  1. Add the dry shell pasta and the vegetable broth (or water). The pasta should be just barely covered; add a splash more liquid if your pan is wide.
  2. Bring the mixture to a strong simmer, then reduce the heat to maintain a steady simmer.
  3. Cook for 10 to 14 minutes (depending on the pasta), stirring every 1 to 2 minutes to prevent sticking. Add splashes of water as needed to keep it saucy while the pasta finishes cooking.

Kale Finish

  1. When the pasta is about 2 minutes from being done and the sauce looks glossy and thick, fold in the chopped kale in two additions.
  2. Cover the pan for 1 minute to wilt the kale, then stir and cook uncovered until the kale is tender.

Make it Creamy-Savory

  1. Turn off the heat.
  2. Stir in the nutritional yeast.
  3. Add the lemon zest and half of the lemon juice. Taste and adjust the seasoning: add more lemon, more chili paste, and black pepper. (Avoid oversalting early, as the sundried tomatoes, nutritional yeast, and halloumi will all contribute saltiness).

Pan-Fry the Halloumi

  1. Transfer the finished pasta to a large serving bowl and cover to keep warm.
  2. Wipe the skillet clean and return it to medium-high heat. Add the olive oil (or sundried tomato oil).
  3. Pat the halloumi slices dry with a paper towel.
  4. Fry the halloumi slices for a few minutes per side until deeply golden brown.
  5. Remove from the heat and squeeze the remaining lemon juice over the slices.

Plating & Garnishing

  1. In a small bowl, you can optionally combine a few extra chopped sundried tomatoes, a drop of sundried tomato oil, and a tiny dab of Calabrian chili paste to create a topping mix.
  2. Spoon the pasta into shallow bowls.
  3. Arrange the pan-fried halloumi slices on top of the pasta.
  4. Top each serving with a generous handful of the crispy chickpeas, chopped parsley, and torn basil.
  5. Finish with a tiny drizzle of olive oil (or sundried tomato oil), a very light sprinkle of smoked sea salt (if needed), and extra black pepper.

Safety & Quality: Cool any leftover pasta in shallow containers within 2 hours to ensure longevity. Store in the fridge for up to 4 days.