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INGREDIENTS (Serves 16) 2 kg chickpeas 1 kg octopus legs 3 bags of spinach sprouts - 600 g 3 medium onions 7 garlic cloves 100 g almonds 4 slices of bread 700 g tomato sauce Ground black pepper 2 teaspoons sweet paprika 1/2 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon food coloring 1 tablespoon vinegar Salt Olive oil
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