Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it. “The chickpeas we use are single-origin, traceable, non-GM and grown by the Schilling family in the Yorke Peninsula ...
A great method for using up leftover barbecue chicken in the fridge, this recipe comes from Aria award-winning musician and singer Sarah McLeod, whose family affectionately calls this “McLeod mush”.
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