Chef Luis Valenzuela takes you into his home kitchen to learn everything from Spanish recipes and ingredients.
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Time
20 minutes
250 g Chickpeas
5 g Baking soda
250 g Saladito
10 g Garlic
100 g Celery
100 g Carrots
200 g White onion
1 Bay leaf
2 Stems thyme
25 g Tahini
50 g Arbequina olive oil
50 g Lemon juice
250 g Chickpeas
5 g Baking soda
250 g Saladito
10 g Garlic
100 g Celery
100 g Carrots
200 g White onion
1 Bay leaf
2 Stems thyme
25 g Tahini
50 g Arbequina olive oil
50 g Lemon juice
250 g Chickpeas
5 g Baking soda
250 g Saladito
10 g Garlic
100 g Celery
100 g Carrots
200 g White onion
1 Bay leaf
2 Stems thyme
25 g Tahini
50 g Arbequina olive oil
50 g Lemon juice
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