INGREDIENTS
2 15 ounce cans
Chickpeas
2 cloves
Garlic
1
large bunch Kale
1 tsp
Anchovy paste
1 tbsp
Dijon mustard
2 tbsp
Lemon juice
1/4 pint
mayonnaise
1
Black pepper, Freshly ground
1
Kosher salt
2
Peppers, small
2 tbsp
Olive oil, extra-virgin
2 tbsp
Parmesan