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Ingredients
  • 2 x 400g cans chickpeas, drained, rinsed
  • 2 lemons, juiced
  • 2 ½ tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1 ½ teaspoons Moroccan seasoning mix (see note)
  • 1 teaspoon cracked black pepper
  • 1 tablespoon flat-leaf parsley leaves, roughly chopped
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