INGREDIENTS
1/2 cup
Chickpeas
1 pinch
Chile flakes
1 clove
Garlic
2
packed cups Kale, leaves
1/2
Lemon, juice of
1/2 tbsp
Rosemary, fresh
1
Shallot
1
Spaghetti squash
1/4 cup
Sun dried tomatoes
1
Salt & pepper
1 tbsp
Olive oil
1/4 cup
Pine nuts, toasted