INGREDIENTS
360 gs
chickpeas
1
red onion
75 gs
pistachios
70 gs
peas
5
garlic cloves
40 gs
kale
30 gs
flat leaf parsley leaves
15 gs
fresh coriander leaves
1 tsp
ground cumin
1 tsp
ground coriander
2 tsp
sea-salt
1/2 tsp
baking powder
4 tbsp
buckwheat flour
150 gs
tahini paste
4
garlic cloves
1 null
juice of lemon
1/4 cup
flat-leaf parsley
1 tsp
sweet paprika
1 tsp
ground cumin
1/2 inch
turmeric
1/2 tsp
sea-salt
1/2 cup
water
1 serving
vegetable oil
1 serving
broccoli
1 serving
lime wedges
1 slices
red chili