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Ingredients
Garlic chilli oil
- 100 g olive oil
- 2 garlic cloves
- 3 tsp dried chilli flakes
Yoghurt soup
- 800 g Greek-style natural yoghurt
- 1 garlic clove
- 200 g brown rice
- 1000 g boiling water
- 2 tsp Vegetable stock paste (see Tips)
- 1 tbsp gluten free cornflour
- 1 tbsp dried mint
- 1 tsp sea salt
- 1 pinch ground black pepper
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- 40 - 50 g fresh spinach leaves, torn
- 2 sprigs fresh mint, leaves only, torn
- 2 sprigs fresh flat-leaf parsley, leaves only, torn
- Nutrition
- per 1 portion
- Calories
- 1633.3 kJ / 389 kcal
- Protein
- 16 g
- Carbohydrates
- 44.6 g
- Fat
- 14 g
- Saturated Fat
- 11.5 g
- Fibre
- 7.8 g
- Sodium
- 645.3 mg
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