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- 200 g dried chickpeas
- 200 g dried broad beans
- water, cold, for soaking
- 150 g onions, quartered
- 15 g fresh flat-leaf parsley, cut in pieces
- 15 g fresh coriander, cut in pieces
- 3 tsp ground cumin
- 2 tsp ras el hanout (see tip)
- 1 tsp fine sea salt
- 300 g sunflower oil
- per 1 piece
- 323 kJ / 81 kcal
- 3 g
- 7 g
- 4 g
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