Preheat the oven to 425 degrees F.

Place the chickpeas on a towel and lightly towel-dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too.

Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more, until crispy.

Bring a pot of salted water to a boil and cook according to the package directions. Remember to reserve the pasta water.

Combine the kale, garlic, parmesan, pine nuts, lemon juice, pepper flakes and a big pinch of salt and pepper in a food processor. Pulse until small crumbs remain and everything is combined. With the processor on, stream in the olive oil until the mixture comes together.

Place the hot pasta in a large bowl. Add in the kale pesto and toss continuously for 1 to 2 minutes, until every strand is coated. Drizzle in the pasta water and continue to toss. Sprinkle on some extract parmesan cheese and red pepper flakes.

Serve the pesto bucatini with a few spoonfuls of the roasted chickpeas on top. Add extra parmesan cheese. Serve!