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Ingredients
US|METRIC
2 SERVINGS
- 8 oz. small tomatoes (left on the vine)
- 2 Tbsp. olive oil
- salt
- pepper
- 4 cloves garlic (minced)
- 15.5 oz. chickpeas (drained and rinsed)
- 1 tsp. oil
- 1 tsp. dried basil
- 1/4 tsp. salt
- 1/2 cup panko
- 2 tsp. olive oil
- 2 Tbsp. olive oil (or vegan butter, divided)
- 2 shallots (small, sliced)
- 2 Tbsp. coconut cream (scrape the thick stuff off the top of the can)
- lemon (zested, reserve half and 1/2 juiced)
- 2 pasta (servings of, cooked and drained)
- 1/4 cup fresh parsley (chopped)
- lemon zest (reserved)
- 1 Tbsp. capers
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