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Ingredients
  • 2 carrots
  • 500 g canned chickpeas
  • 1 to 2 garlic cloves crushed
  • ¼ cup tahini
  • Juice of half a lemon
  • 1 teaspoon cumin
  • 2 tablespoon olive oil
  • Salt to taste
  • subheading: Toppings:
  • ¼ cauliflower
  • 2 parsnips
  • 4 cherry tomatoes
  • 1 onion
  • ¼ broccoli
  • 30 g pine nuts
  • 10 leaves fresh mint
  • 1 teaspoon cumin
  • 1 teaspoon raz el hanout
  • Black pepper
  • Olive oil
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