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Ingredients
  • 1 Tbsp olive oil, plus more for drizzling
  • 3 large garlic cloves, minced or pressed
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp chili flakes
  • 2 cans (15 oz each) chickpeas
  • 1 (6oz-180 grams) large potato, diced
  • 2 cups (480 ml) low-sodium vegetable broth
  • salt & black pepper, to taste
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