Serves
4
400 g
Carrots
200 g
Red Onions
320 g
Veggie Chicken Pieces
240 g
Drained Cooked Chickpeas
1 tbsp
Fennel Seed
1½ tbsp
Paprika
350 g
Tomatoes
250 g
Bulgur Wheat
3
Limes
4 tbsp
Tahini
1 Clove
Garlic
15 g
Parsley
Extra Virgin Olive Oil
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