Cook pasta according to package instruction. Drain, reserving 1 cup of cooking liquid, and set aside
Add all all of the remaining ingredients, except kale and chickpeas, to a mixing bowl and whisk until smooth.
Add a bit of the pasta cooking liquid back to the pan along with the kale and chickpeas and cover with a lid to steam over medium heat until leaves become tender and bright green (or until evenly heated through if using frozen kale). This should take 5-7 minutes.
Add pasta and sauce mixture to the pan and gently stir until all ingredients are will combined. Cover with a lid and allow to cook for about 10 minutes until the sauce thickens and dish becomes fragrant. Taste and adjust salt to your preference. Add a bit of the pasta water if you want to loosen the sauce or allow to cook a bit longer if you want a drier dish.
Serve and garnish with pine nuts (optional).