INGREDIENTS
1 can
chickpeas, drained
1/2 tsp
smoked Spanish paprika (pimenton)
Kosher salt
5 tablespoons extra-virgin olive oil
1
lemon, zested and juiced
1
small garlic clove, smashed and chopped
1/2 cup
freshly grated Parmesan cheese plus a small wedge for serving
1/2 tsp
Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
12 oz
Tuscan or lacinato kale, stems removed (8 cups)