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  • 1 cup sprouted chickpeas
  • 1/4 cup sunflower seeds
  • 1/4 cup walnuts
  • 1/4 cup chopped parsley
  • 1/4 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons coconut aminos
  • 1 tablespoon rosemary
  • 1 teaspoon asafoetida powder
  • 1 teaspoon paprika
  • 1/2 teaspoon chicken masala

    Method

    • step 1

      In a food processor or high speed blender blend all ingredients until rough.
    • step 2

      Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) 3-4 hours, until mostly dry.
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