Chickpea and Chorizo Sauté with Wilted Kale

Heat the olive oil in a large skillet over medium-high heat and add the diced chorizo.

Fry the chorizo for 4 minutes until the fat has rendered and the edges are crisp.

Add the chickpeas and smoked paprika to the skillet, tossing well to coat in the chorizo oil.

Sauté for 6 minutes, stirring occasionally, until the chickpeas are slightly browned and heated through.

Add the sliced garlic and chopped kale to the pan, stirring for 3 minutes until the kale is just wilted.

Season with salt to taste and serve immediately with fresh lemon wedges squeezed over the top.