Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat. Crumble in the sausage and cook, breaking it up, until browned, about 7 minutes. Add the onion and cook until soft, about 3 minutes. Add the garlic and crushed red pepper flakes and cook for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil.

Let the sauce bubble gently for about 5 minutes. Add the chickpeas and kale, lower the heat to medium, and let simmer for about 7 minutes or until the kale is slightly wilted and the chickpeas are heated through. Add the pasta and stir to combine. Gently stir in the lemon zest, lemon juice, and pepper. Add the cheese and stir. Serve immediately with more Parmesan grated on top, if desired.