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Ingredients
  • 1 cup dried chickpeas soaked in 4 cups water overnight (see Notes for quick-soak method)
  • 1 medium red onion chopped
  • 1 cup fresh parsley chopped (or a mix of parsley and cilantro)
  • 3 cloves garlic peeled and roughly chopped
  • 1 lemon juiced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • pinch of cayenne pepper (or more to taste)
  • Oil cooking spray optional
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