Fideos with Chickpeas Fennel and Kale

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Step 1

In 12" broiler-safe skillet, toss pasta and 2 tsp oil over med heat, stirring often, until browned and nutty aroma, 6-10 min. Transfer to bowl.

Step 2

Add 2 Tbsp oil to pan over med heat. Add kale, a handful at a time, sliced fennel, onion, and ½ tsp salt and cook until softened, about 5 min.

Step 3

Stir tomatoes into softened vegetables and cook until mixture is thick, dry, and slightly darkened in color, 4-6 min. Stir in paprika and garlic and cook until fragrant, about 30 sec.

Step 4

Stir in toasted pasta until thoroughly combined. Stir in wine, 2¾ cups water, reserved tomato juice, chickpeas, ½ tsp salt, and ½ tsp pepper. Increase heat to med-high and simmer, stirring occasionally, until liquid is slightly thickened and pasta is just tender, 8-10 min.

Step 5

While pasta cooks adjust oven rack 6" from broiler and heat broiler. Transfer pan to oven and broil until surface of pasta is dry with crisped brown spots, 5-7 min. Remove from oven and rest 5 min. Sprinkle with minced fennel fronds and serve with lemon wedges.