Heat a medium-sized pan to medium-low heat. Cast iron pans work well here, but any sauté pan will do.
Add the oil and chickpeas. Stir chickpeas and let them sauté in a single even layer for about 1 minute. Add the spices and salt, mix and let chickpeas sauté, for 2-3 minutes.
Add all of the kale on top of the chickpeas and cover with a lid.
After about 1-2 minutes, give the kale a gentle stir. Replace lid.
After another 2-3 minutes, remove the lid, the kale should be steamed and the chickpeas crispy.
Serve in a bowl and finish with freshly squeezed lemon and sunflower seeds.