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Ingredients
  • 2 parsnips
  • 1 small potato
  • Dash of oil (two teaspoons)
  • Sprink of sea salt
  • Big twist of black pepper
  • 1 heaped teaspoon cumin seed
  • 1 heaped teaspoon ground coriander)
  • 150g chickpea flour
  • 1 teaspoon sea salt
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley (optional)
  • 150ml passata
  • 150ml water
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