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	<title>Simple Gluten Free Kitchen</title>
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		<title>Daal Saag / Lentil Stew with Garbanzo Leaves</title>
		<link>https://www.simpleglutenfreekitchen.com/2014/09/daal-saag-lentil-stew-with-garbanzo-leaves.html</link>
					<comments>https://www.simpleglutenfreekitchen.com/2014/09/daal-saag-lentil-stew-with-garbanzo-leaves.html#comments</comments>
		
		<dc:creator><![CDATA[Balvinder]]></dc:creator>
		<pubDate>Tue, 23 Sep 2014 13:00:47 +0000</pubDate>
				<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Chickpea Leaves]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[Moth]]></category>
		<category><![CDATA[spice]]></category>
		<guid isPermaLink="false">http://www.simpleglutenfreekitchen.com/?p=6042</guid>

					<description><![CDATA[Gosh! It seems too early to be really posting a winter dish but my garbanzo/ chickpea plants are getting dry and woody and I wanted to use the tender leaves before I uproot them. Every spring I make a small kitchen garden with selective plants. Since most of them do not survive after the frost its a new effort every year. There is not  a lot of space for my kitchen garden but I choose vegetables that taste better when fresh and quick to grow. I plant tomatoes, few herbs, salad leaves, chillies, couple of veggies, and then I also make an effort to try one or two new plant every year. This year I experimented with chickpeas. I sowed few black chickpeas in early April and got beautiful plants. Unripe chickpeas or green garbanzo are often picked out of the pod and eaten raw as a snack or can be enjoyed in so many different ways. The tender leaves are used raw in salads, cooked in soup or a lentil stew that we call it, daal saag.]]></description>
		
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