INGREDIENTS
28 oz
chickpeas
2 tbsp
olive oil
1
lemon zest
1 tsp
paprika
1 serving
salt and pepper
4
anchovies
1
garlic clove
1/2 tsp
salt
1 tbsp
dijon mustard
1
juice of lemon
1/2 cup
olive oil
1/2 tsp
pepper
1 large bunch
lacinato kale
1 cup
parmesan cheese