Drain the chickpeas in a colander, rinse under cold water, then spread them on a clean kitchen towel and pat dry. Removing surface moisture helps them pick up a little color in the oil.

Pour the olive oil into a 12-inch heavy-bottomed skillet over medium heat. Once the oil shimmers, add the sliced garlic and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the garlic turns pale gold and fragrant. Don't let it brown.

Add the smoked paprika and stir for 30 seconds until it blooms in the oil and the pan smells smoky and warm.

Add the dried chickpeas in a single layer. Cook undisturbed for 3 minutes, then stir and cook another 2 minutes. Some chickpeas should have a slightly golden edge.

Pour in the vegetable broth, add 1/2 tsp of the salt, and reduce the heat to medium-low. Let the chickpeas braise, uncovered, for 12 to 15 minutes, stirring occasionally, until the broth reduces by about half and the oil and liquid start to look like a loose, glossy sauce.

Add the chopped kale in two batches, stirring after each addition, until the leaves begin to wilt and turn deep green. This takes about 4 to 5 minutes total.

Remove the pan from heat. Add the lemon zest, lemon juice, remaining salt, and black pepper. Stir everything together.

Let the braise rest off the heat for 5 minutes. Taste and adjust salt. Drizzle with a little extra olive oil and scatter over the parsley if using. Serve straight from the pan with crusty bread.