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1 tsp. olive oil
½ cup finely chopped onion
1 cup cooked chickpeas
¾ cup low-sodium vegetable broth
½ cup white basmati rice
1 tsp. ground cumin
½ tsp. smoked paprika
¼ tsp. salt
12 large Lacinato kale leaves
1 20-oz. can crushed pineapple, drained
½ cup chopped red bell pepper
½ cup fresh mint or cilantro leaves, chopped
1 jalapeño chile, seeded and chopped
1 Tbs. grated lime zest
1 Tbs. fresh lime juice
1 tsp. sugar or agave nectar
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