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Spinach & Kale Soup with Tahini Dressed Chickpeas

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Ingredients: 

2-3 tbsp extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
a pinch of dried chili flakes
500 g fresh spinach or thawed frozen, coarsely chopped
300 g fresh kale or thawed frozen, stem removed and finely chopped
1/2 tsp ground nutmeg
4 cups (1 liter) chicken broth
sea salt & freshly ground black pepper, to taste

Tahini Dressed Chickpeas
3 tbsp tahini
3 tbsp extra virgin olive oil
1 organic lemon, juice
1 small handful fresh flat-leaf parsley, finely chopped
sea salt & freshly ground black pepper, to taste
2 cups (600 g) cooked chickpeas


 

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