Prepare ingredients: Pat the cooked chickpeas dry with a kitchen towel or paper towels (moisture prevents browning). Slice the chorizo into 1/4" rounds if not pre-sliced; thin slices sear quickly and render fat. Slice the garlic thinly and chop the parsley. Having everything measured and ready lets you move quickly at the stove so flavors develop without overcooking.

Heat the pan: Place a large heavy skillet (cast-iron or stainless steel preferred) over medium-high heat until hot — about 2–3 minutes. Heating the pan first ensures immediate, even searing which builds the deep browning and Maillard flavors that make this dish savory and complex.

Render the chorizo: Add 1 tablespoon of olive oil to the hot pan and arrange the chorizo slices in a single layer. Sear without moving for 90 seconds–2 minutes per side until edges are crisp and the slices have a deep mahogany color. You're not only crisping the chorizo; you're rendering flavorful fat that will season the chickpeas. If your chorizo is very fatty, you can pour off excess fat into a heatproof container after searing for control.

Fry the garlic and bloom the paprika: Push the chorizo to one side of the pan. Reduce heat to medium. Add the remaining 3 tablespoons of olive oil to the free side, then add the sliced garlic and cook 30–45 seconds until fragrant and just turning golden — watch carefully so it doesn't burn. Sprinkle the smoked paprika into the oil and stir for 20–30 seconds; toasting the paprika in oil 'blooms' its aroma and deepens its smoky sweetness, infusing the whole pan.

Introduce the chickpeas: Add the drained, patted chickpeas to the pan and spread them into an even layer. Increase heat to medium-high and let them sit, undisturbed, for 2–3 minutes so they develop a golden crust — a contrast to their creamy interior. Then toss or stir to brown other sides, 2–3 more minutes. Browning adds nutty, savory notes and keeps the chickpeas from being one-texture.

Add roasted red peppers and finish seasoning: Stir in the sliced roasted red peppers and the reserved chorizo. Season with kosher salt and freshly ground black pepper, remembering the chorizo is already salty — taste and adjust at the end. Cook together for 1–2 minutes just to warm the peppers through; overcooking will make them limp and lose their vibrant sweetness.

Finish: Remove the pan from heat and, if using, stir in 1 tablespoon unsalted butter to add silkiness and temper the oiliness. Fold in the chopped parsley and squeeze a lemon wedge over the pan (one wedge per serving at the table). The lemon’s acidity brightens the rich chorizo and coats the chickpeas with a fresh lift.

Serve: Transfer to a warm shallow bowl or cast-iron skillet. Offer extra lemon wedges and flaky sea salt at the table. Serve immediately while the chorizo is crisp and the chickpeas are warm and textured.