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Ingredients
  • 1 & ½ cups low-sodium vegetable broth, divided
  • 1 1-gram pkg. saffron
  • 1 Tbs. olive oil
  • 1 medium onion, chopped (1 ½ cups)
  • 4 cups diced, peeled, celery root
  • 3 cups cooked chickpeas, or 2 15-oz. cans chickpeas, rinsed and drained
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 Tbs. drained capers, optional
  • ½ tsp. red pepper flakes
  • 3 Tbs. pine nuts
  • 1 Tbs. lemon juice
  • ¼ cup chopped fresh parsley
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