Separate the stems from the tuscan kale and finely chop one stem, which would be good enough for this recipe. After this, finely chop the leaves and set aside.

Now in a large saucepan over medium heat, add the olive oil, chopped garlic, chopped celery and saute these for a few minutes.

Afterwards, add in the chopped cherry tomatoes & give them a stir. Season with some salt and pepper, then add the tomato paste, mix everything and stir until well combined.

Now, add chilli flakes for heat and water in the sauce pan. Cover and let everything boil for 5-7 minutes.

Then add the chickpeas, cover & cook again for 2 -3 minutes, at this point adjust the water accordingly.

After this, put in the pasta & fresh basil, leaving a few leaves for garnish. If your pan is a little too small, let the spaghetti soften on its own before stirring. Let the pasta cook for 5-7 minutes until Al Dante and keep checking in between.

Now, if the pasta is not fully cooked, add a little more water and cover for 2-3 minutes until cooked as desired.

After cooking the pasta, add the kale and spinach, then cover for 2-3 minutes until wilted properly.

Now, add lemon zest, lemon juice, parmesan and stir well. Turn off the heat and serve the pasta, topped with fresh basil and grated parmesan.