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- 150 g onions, quartered
- 50 g olive oil
- 250 g dried chickpeas, soaked overnight, rinsed, drained
- 1350 g water, plus 250 g chilled
- 2 tsp fine sea salt
- 30 g plain flour
- 20 g lemon juice, freshly squeezed (approx. ½ lemon)
- 2 sprigs fresh flat-leaf parsley, roughly chopped leaves only, for garnishing
- per 1 portion
- 1054 kJ / 251 kcal
- 12 g
- 27 g
- 9 g