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Ingredients
- 4 raw beetroots (approx. 500 g), peeled and cut into pieces (2 x 3 cm)
- 4 garlic cloves, unpeeled
- 1 tsp cumin seeds
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 tbsp olive oil
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- 2 tbsp black tahini
- 50 g lemon juice
- 1 tbsp balsamic vinegar
- olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, leaves only, cut into pieces
- Nutrition
- per 1 Complete recipe
- Calories
- 6637 kJ / 1580 kcal
- Protein
- 37.6 g
- Carbohydrates
- 91.28 g
- Fat
- 109.5 g
- Saturated fat
- 15.8 g
- Fiber
- 46.2 g
- Sodium
- 1563.5 mg
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