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- One 1-pound bag dried chickpeas, soaked overnight in cold water to cover
- 1 tablespoon crushed red pepper flakes
- 2 quarts vegetable stock or water
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2 cups grated carrots (from 2 large or 4 medium carrots)
- 1 cup red onion, cut into 1/4-inch dice
- 1/2 cup chopped flat-leaf parsley
- 1 teaspoon minced garlic
Directions:View on Epicurious
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