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Ingredients
  • ½ cup chickpeas, soaked overnight, or a 14-ounce can cooked chickpeas
  • Salt
  • 2 pounds spinach
  • 4 to 6 cloves garlic, chopped
  • 1 ½ teaspoons ground coriander
  • 3 tablespoons extra-virgin olive oil
  • Pepper
  • Juice of 1 lemon (optional)
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