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1 x head purple garlic
750gm Roma tomatoes
salt and pepper
1L chicken stock
600gm cooked chickpeas
1½ tsp cumin seeds roasted then ground
1Tbsp harissa paste
3 Tbsp finely chopped flat leaf parsley
2 Tbsp finely chopped mint leaves
2 Tbsp diced red onion
extra virgin olive oil for frying, roasting and swirling
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