ITALY | Thursday, 13 Mar 2014 | 
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Ingredients 2-3 tablespoons olive oil 3 15-ounce cans of chickpeas 1 cup water 3 cloves garlic, finely chopped 2 sprigs fresh rosemary Salt and pepper to taste How to prepare this recipe Heat 1 tablespoon of olive oil in a large pot. Drain ...
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Tags: Passport & Plate: ITALY 2014
