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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups chickpeas (cooked, garbanzo beans {see below for instructions on how to cook dry chickpeas})
- 1 cup artichokes
- 3 cups fresh spinach
- 2 cloves garlic
- 2 Tbsp. lemon juice
- 1 Tbsp. tahini ({sesame seed paste})
- 3 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt
- spinach (freshly chopped, for garnish, optional)
- artichokes (fresh, chopped for garnish, optional)
- 1 cup split peas (cooked)
- 2 cups water ({to cook the split peas})
- 1/2 cup onion (chopped)
- 4 garlic cloves (minced)
- 1 garlic cloves (whole)
- 1/2 cup crumbled feta cheese
- 2 cups diced tomatoes (drained)
- 4 Tbsp. lemon juice
- 1 tsp. paprika (may sub smoked paprika)
- 1/2 tsp. salt ({more or less to taste})
- 1 cup red lentils (rinsed, cooked)
- 3 cups water ({to cook the lentils})
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1/2 tsp. cayenne pepper
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. paprika
- 1/3 cup freshly chopped cilantro
- 2 cloves garlic
- 1 cup diced tomatoes (drained)
- 1/2 tsp. salt
- freshly chopped cilantro
- red pepper flakes (sprinkling of)
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