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14 ounces dry-cured Spanish chorizo, sliced
1 cup chopped
yellow onion
1 cup chopped red
bell pepper
1 (15-oz.) can chickpeas, drained, rinsed, and dried
½ teaspoon ground cumin
5 ounces baby kale
1 tablespoon hot sauce
1 tablespoon extra-virgin olive oil
2 ounces goat cheese, crumbled (about
½ cup)
2 (6-inch) pita rounds, warmed and halved
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1st Keep
 ninman
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