Pan-Seared Chickpeas with Garlicky Greens and Lemon

Heat two tablespoons of olive oil in a large skillet over medium-high heat.

Add the chickpeas in a single layer and cook undisturbed for 6-8 minutes until golden and crisp.

Remove the chickpeas from the pan and set aside.

Add the remaining tablespoon of oil to the same pan and stir in the sliced garlic and red pepper flakes for 30 seconds.

Add the kale and a splash of water, covering the pan for 3 minutes until the leaves wilt.

Return the chickpeas to the pan and toss everything together over high heat for 2 minutes.

Remove from heat and stir in the lemon juice and zest.

Season generously with salt and black pepper before serving hot.