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Heat a large frypan over med/ high heat, add 1 tbsp olive oil and whole sage leaves. Fry until crisp. Set aside to drain on paper towel.
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Add 1 tbsp olive oil and the cauliflower to the frypan and fry until golden but still firm. Set aside in a bowl.
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Add 1 tbsp olive oil to the frypan, add spring onions, garlic and chopped sage and sauté for two minutes.
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Add the crushed chickpeas and stock, bring to the boil, add kale, reduce heat and simmer for 5 minutes partially covered with a lid.
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Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions.
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Add the cooked pasta to the frypan, add lemon zest and toss well to combine.
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Serve with a drizzle of olive oil and garnish with crisp sage leaves.