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Grill or air fry the sausages for 10–15 minutes until cooked through on the inside and golden brown on the outside.
Meanwhile, heat the olive oil in a large non-stick frying pan and cook the garlic with the oregano, paprika, dried chilli flakes, salt and pepper for 2–3 minutes.
Add in the tomato purée and cook for a further minute or two, making sure everything is well combined.
Tip in the sun-dried tomatoes, veg stock and chickpeas and allow to simmer for 5 minutes or until the chickpeas are cooked through.
Remove the pan from the heat and stir through the kefir.
Add in the basil and spinach and stir through until wilted.
Taste and season with salt and pepper, if needed.
Divide into two bowls and serve with the sausages.