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Heat olive oil in a large sauté pan over medium heat. Add onions and carrots and sauté until they start to soften, about 4 minutes.
Add garlic and sauté an additional 1 minute, being careful not to burn it.
Stir in the dry spices and coat the vegetables. Add the tomatoes, chickpeas, wine, and broth.
Add the pasta and stir it well. Cover the pan and allow it to cook for 6–7 minutes, until the pasta is just starting to soften.
Add the kale and continue cooking for another 2 minutes, just long enough to wilt the kale and finish cooking the pasta.