In a large pot or large saucepan, bring 4 quarts of water to a rapid boil. Add 1 tablespoon of salt and stir until well combined and dissolved into boiling water. Slowly add 16 ounces of pasta to keep the water boiling. Do not dump the entire bag of pasta into the water at once, as this brings down the water temperature and affects the texture of the pasta. Cook pasta until just al dente, typically one minute less than the package directions. Drain the pasta, saving at least 1 cup of pasta water. Set aside.

Add 2 tablespoons of olive oil over medium-high heat in the same pot or pan. Add the finely diced shallot and sauté until translucent but not browned. Turn the heat down to medium and add 2 cups of diced Kumatos. Cook for about 5 minutes, until the tomatoes have softened.

Add 1 teaspoon of minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add ¼ teaspoon of red pepper flake, 1 teaspoon of curry powder, 1 tablespoon of lemon zest, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Mix until well combined, and spices have toasted, about one minute.

Add 1 cup of pasta water and mix until well combined and a sauce has been created.

Add 1 can of drained chickpeas and 1 cup of frozen sweet corn to the sauce. Cook until heated through, about 2 minutes. Add the pasta and toss it into the sauce. Cook for two additional minutes to help bring the ingredients together.

Add ¼ cup of finely chopped fresh basil and toss until combined.

**Add 1 cup of grated parmesan cheese to the pasta for a vegetarian version, and toss before serving.**

Enjoy your delicious and flavorful Kumato and Chickpea Pasta!‍