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  • 2 to 4 tablespoons olive oil
  • 1 cup dried/uncooked/raw chickpeas, rinsed, picked over and soaked for at least one hour and up to overnight (do not attempt this recipe with canned chickpeas!)
  • ⅓ cup chopped red onion (about ¼th of a medium red onion, chopped)
  • ½ cup fresh parsley leaves
  • ½ cup fresh cilantro leaves
  • 3 garlic cloves, minced
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon ground sea salt or kosher salt
  • ½ teaspoon freshly ground black pepper
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