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Ingredients
  • 1 head of garlic 3 large cloves, divided
  • 3 tbsp / 45 ml extra virgin olive oil (or vegan stock for oil-free version)
  • 1 large shallot 1 leek (or 2 large shallots)
  • thyme and / or rosemary
  • ½ tsp black pepper
  • chilli flakes (optional) or chilli oil to finish
  • 1½ tsp salt, adjust to taste
  • 2 fresh or dry bay leaves
  • 1 unwaxed lemon, peel and juice
  • 800 g / 5 cups cooked chickpeas (2 cups dry*)
  • 240 ml / 1 cup creamy** almond or oat milk
  • 2 tbsp tahini (optional)
  • 100 g / 3½ oz kale, chard or spinach (optional) or potatoes
Steps
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