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Ingredients
  • 400g can of chickpeas, drained and rinsed
  • 1kg bag of carrots
  • 2 tablespoons of garlic-infused olive oil (I use Cobram Estate#)
  • 2 tablespoons of peanut butter
  • 2 tablespoons of chopped fresh parsley
  • 2 tablespoons of chopped fresh coriander
  • 2 teaspoons of cumin
  • Pinch of salt
  • 4 to 5 grinds of black pepper
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