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Roasted Carrot & Chickpea Couscous with Whipped Vegan ‘Feta’
Ingredients
  • 25 g pack fresh coriander
  • 1 tbsp extra virgin olive oil
  • 1 preserved lemon, flesh removed, rind finely chopped
  • 15 g root ginger, peeled and finely grated
  • 150 g pack baby rainbow carrots, halved
  • 400 g can chickpeas, drained and rinsed
  • 1 vegetable stock cube
  • ½ tsp turmeric
  • 120 g giant wholemeal couscous
  • 115 g pack baby spinach
  • 15 g vegan original soft spreadable cream cheese
  • 20 g Violife Greek White Block
  • Lemon juice, to taste
Steps
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