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cook chickpeas in enough water to cover about 1 hour. add both lentils and peas. simmer for another 30 minutes. Drain beans and place in large mixing bowl. Add onion, pepper, and tomato. mix gently. Whisk together, cumin, turmeric ,gingerroot, garlic, mint, basil, lemon juice and oil. pour over beans. refrigerate overnight. add salt, pepper, basil and a splash of sherry vinegar. Serve.
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