Toasted Pine Nuts: Toast pine nuts in a dry sauté pan over medium heat until fragrant and golden brown, about 2 minutes, stirring occasionally; store at room temperature in an airtight container up to 5 days.

For serving, heat 2 tablespoons oil in a sauté pan over medium-high heat. Add 2 ounces chorizo and 2 tablespoons onion; cook until onion is tender and chorizo is starting to brown, about 3 minutes, stirring frequently. Add 1 cup kale, 1/2 cup chickpeas, 1 teaspoon lemon zest, 1/4 teaspoon paprika, and 1/8 teaspoon each cayenne pepper, cinnamon and cumin; cook until kale is wilted and chickpeas are heated through, about 2 minutes, stirring frequently. Serve kale mixture sprinkled with 1 tablespoon toasted pine nuts.