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