INGREDIENTS
2 cups
butternut squash
1/2 cup
candied pecans
15 oz
canned chickpeas
1 pinch
cayenne pepper
1/2 cup
cilantro
1 tbsp
curry powder
2 tbsp
extra virgin olive oil
1 tsp
honey
1 bunch
kale
2 servings
kosher salt
2 tbsp
tahini
1 tbsp
white wine vinegar