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Yield: 2-4 Servings
1-1/2 C Cooked chickpeas (1 Can, drained and rinsed)
175g/6oz Chantenay carrots, halved or quartered if large (you can also use regular carrots chopped into chunks)
1 Tbsp Olive oil
A few sprigs fresh thyme
1-1/2 Tbsp Maple Syrup
Zest and juice of half an orange
Sea salt
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1st Keep
 Clawdia
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