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1 package of gluten free spaghetti

4 medium tomatoes, chopped

25 oz of diced, peeled tomatoes (I used this brand)

1 medium yellow onion, diced

1 tablespoon Extra Virgin Olive Oil

3 cloves of garlic, pressed

1 tsp dried basil

1/2 tsp dried oregano, dried marjoram

1/2 cup kalmatta olives, pitts removed, slices in half

1 cup of chickpeas

1 heaping cup of dino kale, stems removed and sliced

1 tablespoon coconut sugar

1/2 tsp sea salt

fresh cracked black pepper

red pepper flakes



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