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Ingredients
US|METRIC
4 SERVINGS
- 600 grams carrots (young, with green tops)
- 1 cup cumin (roasted chickpeas, recommended or cooked chickpeas)
- 1 cup hard wheat (peeled, *, use red / brown rice or toasted buckwheat for GF version)
- 10 kalamata (green, de-stoned and sliced)
- 100 grams baby spinach
- 1/4 pomegranate
- 1 handful fresh coriander (OR parsley, torn)
- 1 handful mint leaves (torn)
- 1/4 cup hazelnuts (raw or roasted, chopped)
- 1 1/2 Tbsp. maple syrup
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. coriander seeds (OR 1 tsp coriander powder)
- 2 tsp. cumin seed (OR 1 tsp cumin coriander powder)
- 1/2 tsp. chili flakes (OR ½ tsp chilli powder)
- 3 Tbsp. extra-virgin olive oil
- 1/4 cup pomegranate molasses (OR lemon juice, both work well!)
- 1 garlic cloves (small, grated)
- salt
- pepper
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