Peel and spiralize the sweet potatoes to make "noodles" then set them aside.

Heat the olive oil in a large skillet over medium heat and sauté the onion for 5 minutes, until it starts to soften. Add in the garlic and stir for another minute, just until fragrant.

Add in the strained tomato puree, pumpkin, water, salt, cinnamon, maple syrup, coconut milk, and sage, and stir well to create a creamy pumpkin sauce.

For an easy skillet meal, stir in the kale, sweet potato noodles, and chickpeas and bring the sauce to a boil. Cover with a lid and lower the heat to let the vegetables cook until the sweet potato noodles are as tender as you want them to be, about 10 to 15 minutes. Serve warm.

For a freezer meal, place the sweet potato noodles, kale, and chickpeas in a 9-inch by 13-inch casserole dish and pour the pumpkin sauce over the top. Stir well, then seal with an airtight lid and store the casserole in the freezer.

To reheat the frozen casserole, transfer it to the fridge to thaw overnight for even cooking. Once thawed, place the cold casserole in a cold oven (so the glass won't shatter from a drastic temperature change) and set the temperature to 350ºF. Bake until warm and bubbly, about 45 to 60 minutes, stirring halfway through the baking time to ensure even baking. Serve warm with any other toppings you like.