Egyptian cassoulet
14/01/2015 | 11:03
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Dish by dish, you'll get there in the end!
Drain the chickpeas and wash thoroughly to remove all the foam from the juice.
Blend all the ingredients together (except oil and pepper) to form a smooth paste (if very thick, add 2-3 tbsp. of water).
Serve, garnished with olive oil and pepper. Makes an ideal starter served with sticks of carrot or celery or pita bread.
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