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1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
4 cloves garlic, chopped
1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
1 chicken bouillon cube
1 pound broccoli, cut into small florets
1/2 pound whole-wheat rigatoni
1/2 cup grated Romano
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1st Keep
 Steve_Rafferty
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studioroom
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