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Reheat the chickpeas and lamb meatballs. Finely slice the red onion and chop up the parsley.
Once the mixture is hot, serve with a drizzle of tahini, fresh parsley and lemon wedges.
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Reheat the chickpeas and lamb meatballs. Finely slice the red onion and chop up the parsley.
Once the mixture is hot, serve with a drizzle of tahini, fresh parsley and lemon wedges.