Lentil Chickpea Vegetable Curry Recipes
LENTIL, CHICKPEA, VEGETABLE CURRY
Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
- Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
- Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
- Serve garnished with fresh chopped coriander.
Nutrition Facts : Calories 261.7, Fat 4.2, SaturatedFat 0.6, Sodium 219.5, Carbohydrate 45.5, Fiber 8.7, Sugar 4.2, Protein 13.9
SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS
Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 13
Steps:
- To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
- About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
- Taste and add additional salt if desired.
- To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!
Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving
CREAMY LENTIL & VEGGIE CURRY
Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 20 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
VEGETABLE LENTIL CURRY
Make and share this Vegetable Lentil Curry recipe from Food.com.
Provided by ontariomamaof7
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
- Add onion, and cook 5 minutes, or until softened, stirring often.
- Stir in curry powder and cook 1 minute, stirring constantly.
- Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
- Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
- (Add additional water as needed.).
Nutrition Facts : Calories 336.5, Fat 1.5, SaturatedFat 0.3, Sodium 530.3, Carbohydrate 67.1, Fiber 24.5, Sugar 16.1, Protein 18.5
THAI CHICKPEA AND LENTIL CURRY
Mix up the menu with Thai Chickpea and Lentil Curry. You may be surprised at how much you can shake things up with our Thai Chickpea and Lentil Curry.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat dressing in large nonstick skillet on medium heat. Add peppers and onions; cook 6 to 8 min. or until crisp-tender, stirring frequently.
- Add curry paste; mix well. Add chickpeas, coconut milk, vegetable broth and lentils; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 25 min. or until lentils are tender, stirring occasionally. Remove from heat.
- Stir in cilantro; sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g
More about "lentil chickpea vegetable curry recipes"
EASY LENTIL AND CHICKPEA CURRY - SKINNY SPATULA
From skinnyspatula.com
Reviews 91Calories 503 per servingCategory Curry
- Heat the coconut oil in a deep pan and fry the onion and green pepper for 7-8 minutes over medium heat until they soften.
- Add the garlic and ginger and continue to cook for 30 seconds until fragrant. Add the ground cumin, garam masala, ground coriander, and cayenne pepper and fry gently for 1 minute.
- Stir in the chopped tomatoes and coconut milk, then add the green lentils and chickpeas. Bring to a boil, lower the heat and cook with a lid on for 25 minutes or until the lentils are tender and the liquid reduced.
CHICKPEA AND LENTIL CURRY - HINT OF HEALTHY
From hintofhealthy.com
Category DinnerCalories 102 per serving
- Heat up some oil in a pot on medium heat, and add chopped onions. Sauté these for a few minutes until soft and translucent, then add finely diced ginger and garlic. Sauté for another minute, and add the seasoning, red lentils and drained canned chickpeas.
- Sauté the combination for a few seconds until fragrant. Stir to coat the chickpeas and lentils evenly with the seasoning.
- Add water and canned diced tomatoes to the pot, cover it with a lid, and leave it to simmer for 10-15 minutes.
CHICKPEA AND LENTIL CURRY - VEGAN - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (26)Total Time 25 minsCategory DinnerPublished 2019-03-23
- Heat the oil in a large sauté pan. Add the onion and cook for about 10 minutes, until the onion is translucent.Add the garlic, chilli pepper and ginger, stir well and cook for a minute.Next add the spices, again stir well and cook for just a minute
- Now add the bell pepper, and stir.Pour in the chopped tomatoes, stock, lemon juice, add the chickpeas and lentils. Add the salt and pepper then stir well.
- Bring the pan to the boil, reduce the heat to a gentle simmer then cover the pan with a tight-fitting lid.Cook for about 15 minutes stirring occasionally. Check the seasoning halfway through cooking.Once the lentils are cooked and the sauce has thickened add the spinach to the pan, put the lid back on for about two minutes. Take the lid off then stir in the wilted spinach.
CHICKPEA, LENTIL AND SPINACH CURRY - CAROLINE'S COOKING
From carolinescooking.com
- Heat a little oil in a pan (around 1tbsp, not olive oil - vegetable or other unflavored is better) and add the onion. Cook for around 3-5 minutes until starting to soften. Add the garlic, ginger and chili, if using, and cook for another minute or two.
- Add the cumin and coriander and stir in, cook a minute then add the drained chickpeas, tomatoes, lentils and water. Stir well then bring to a boil.
CHICKPEA LENTIL CURRY - THE ALMOND EATER
From thealmondeater.com
- Heat oil in a large, deep skillet or dutch oven over medium heat, then add the carrot and pepper and sauté for 2-3 minutes. Then, add the shallot and garlic and sauté for 1 minute.
- Next, add the spices (curry powder, garam masala, cumin, turmeric, salt, coriander) and stir for 1 minute or until fragrant, then pour in the tomato sauce, coconut milk, lentils and water. Bring the mixture to a boil, then cover, reduce heat to a simmer and simmer for 20 minutes.
- Next, remove the lid and add the chickpeas, along with 1/2 cup additional water and stir. Continue simmering for 10-15 minutes uncovered until the lentils are soft. Remove from the heat, and add lime juice (optional) and more salt as needed. Enjoy!
CHICKPEA LENTIL CURRY | WEIGHT WATCHERS | POINTED KITCHEN
From pointedkitchen.com
- Heat the oil in a large saucepan over a medium heat. Add the chopped onion and saute until transparent. Add the chopped garlic and saute for 1 or 2 minutes being careful not to burn.
- Add the chili powder, turmeric, smoked paprika, ground coriander, and ground cumin and cook for 2 - 3 minutes stirring to stop it sticking to the bottom of the pan.
- Add the tin of chopped tomatoes, the drained chickpeas, lentils and water and stir. Bring to the boil then turn down the heat and simmer for 20 minutes.
MOROCCAN LENTIL CHICKPEA STEW - VANILLA AND BEAN
From vanillaandbean.com
- In a large Dutch oven, add the coconut oil and heat until shimmering. Add the onions and saute for 10 minutes on medium-low. A little charring is okay.
- Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the garlic. Stir until fragrant, about 2 minutes.
- Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks. Add the chickpeas and simmer for another 10 minutes or until the lentils are tender and chickpeas are cooked through. If a thinner stew is desired add more vegetable broth 1/2 C at a time. Remove from heat and squeeze 1/2 a lemon over the stew. Stir. Taste for salt adjustment.
LENTIL SWEET POTATO AND CHICKPEA CURRY - NEILS HEALTHY MEALS
From neilshealthymeals.com
- Spray the bottom of a large pan with the low fat cooking spray, heat the pan and then when the oil starts to bubble add the onion and sauté for about 3 – 4 minutes, continually stirring until softened.
- Once the onion is softened stir in the cumin seeds, mustard seeds and curry powder for about 30 seconds.
- Then stir in the lentils, stock and tomatoes. Bring to the oil, then turn down to simmer for about 20 minutes until the lentils have softened.
CHICKPEA LENTIL COCONUT CURRY {VEGAN, GLUTEN-FREE ...
From vibrantplate.com
- In a large pot, heat a tbs of oil and add diced onions, garlic and carrots. Sauté while stirring regularly, until the vegetables soften. Set the vegetables aside in the pot, and in the center add the spices and let them sauté, while stirring to prevent burning. When the spices release the aroma and darken (but must not burn!), mix them with the vegetables.
- Make room in the center of the pot again, add the tomato paste and again sauté until it darkens. Then, mix with the vegetables and pour over the diced tomatoes and vegetable stock. Season with salt and pepper to taste and simmer on low for about 20-30 minutes.
THE BEST COCONUT LENTIL & CHICKPEA CURRY - JAR OF LEMONS
From jaroflemons.com
- Reduce heat and let simmer for about 10-15 minutes, or until the lentils are softened (and the water is absorbed).
CHICKPEA AND LENTIL TACO SALAD MEAL PREP ... - SHE LIKES FOOD
From shelikesfood.com
- Pre-heat oven to 375 degrees F. Slice the tortillas into bite sized thin strips and place on a medium sized sheet pan. Spray with cooking spray and season with garlic powder, paprika and salt. Bake until crispy and just starting to brown, 7-10 minutes. Let cool and then separate into 4 equal portions. Store in an airtight container or ziplock bag on the counter.
- Add all dressing ingredients to a blender and blend until creamy. Separate dressing into 4 small containers in equal amounts and store in the refrigerator.
- Heat a large skillet over medium heat. Add olive oil, chickpeas, lentils and all the spices. Mix until combined and cook until heated through (to let the spices develop) about 5 minutes.
NEIL PERRY'S CHICKPEA AND GREEN LENTIL CURRY ... - GOOD FOOD
From goodfood.com.au
- Place the lentils in a saucepan, cover with cold water and bring to the boil. Take off the heat, drain immediately and rinse.
- Place the blanched lentils, turmeric, bay leaf and 1 litre (4 cups) water in a heavy-based pan with a tight-fitting lid over medium heat. Stir and bring to a simmer. Reduce the heat to low, cover and cook gently for about 1 hour or until the lentils are tender.
- Add the spinach, sea salt, chilli powder, cumin and 80ml (⅓ cup) water. Stir to combine, then return to a simmer. Cover and simmer gently for 30 minutes, stirring from time to time. Add the chickpeas and heat through, then remove from the heat.
LENTIL CHICKPEA YELLOW CURRY - CONTENTEDNESS COOKING
From contentednesscooking.com
- Heat a large casserole. Use a bit coconut oil or just vegetable broth for frying the onions and garlic. Do this for at least 3 minutes, before you add coconut milk and lentils, yellow curry paste. Then cook this for 20 minutes – please not longer. We don’t want the ingredients mushy or overcooked. Just 5 minutes from the end, add chickpeas.
- Choose your optional add ons and customize your curry to your liking. Serve into bowls and enjoy
SWEET POTATO, CHICKPEA AND LENTIL CURRY - LORI MOORE ...
From lorimoore.ca
- Measure all dried spices and combine in a small bowl. Mince garlic and ginger. Peel and cube sweet potato. Set aside.
- Add dry spices, garlic and ginger and heat for two minutes to let the spices release their aroma.
CHICKPEA AND LENTIL CURRY | GIRL HEART FOOD®
From girlheartfood.com
- Add coconut oil to a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium heat.
LENTIL CURRY - MEGA FLAVOUR LENTIL RECIPE! | RECIPETIN EATS
From recipetineats.com
- Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
- Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
LENTIL & VEGETABLE CURRY | QUICK VEGETARIAN RECIPE
CHICKPEA & LENTIL COCONUT CURRY - I LOVE VEGAN
From ilovevegan.com
- Add onion, garlic, jalapeño, chili garlic sauce, sriracha, curry powder, chili powder, turmeric, and salt. Stir vigorously and cook for about 1-2 minutes.
CHICKPEA CURRY RECIPE | JAMIE OLIVER VEGETARIAN CURRY
From jamieoliver.com
- Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
- Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida.
LENTIL CURRY RECIPE - THE COOKING FOODIE
SWEET POTATO AND LENTIL CURRY WITH ROASTED ... - GOOD FOOD
From goodfood.com.au
- Place a large saucepan over medium heat. Add the olive oil and once hot, add the onion, garlic and ginger, then turn the heat to low. Simmer over this low heat until the onion is translucent and soft, then add the curry powder and garam masala. Stir to coat then add the sweet potato pieces and the chilli flakes, if using. Stir to coat then pour over the stock and the tomatoes simmer for 20 minutes or until the sweet potato is just soft.
- Taste and check for seasoning. Add the lentils, stirring to combine, then add the coconut milk. Bring the mixture up to the boil then turn to low and simmer gently for 25 minutes until the lentils are soft but still holding their shape.
CHICKPEA & RED LENTIL CURRY - CANADIAN LIVING
Add chickpeas, tomatoes, lentils, coconut milk and 1 cup water. Season with salt and pepper; bring to boil. Simmer, uncovered, until lentils are tender, about 15 minutes, adding more water if needed. Stir in lime juice. Serve curry over rice. Top with a dollop of sour cream and garnish with remaining lime zest.
From canadianliving.com
From canadianliving.com
ROASTED VEGETABLE AND CHICKPEA CURRY, DELICIOUS VEGETARIAN ...
Vegetarian Indian curry with oven roasted peppers, carrots, cauliflower, spinach, toasted cumin seeds in a chickpea and lentil sauce. Ready to cook from frozen.
From cookfood.net
From cookfood.net
CHICKPEA, SPINACH & RED LENTIL CURRY - NOT QUITE NIGELLA
Step 2 - Add the chickpeas and 2 cups of the stock. With the pressure cooker, set it on medium pressure and cook for 20 minutes. If using a slow cooker cook for 4 hours. If using a stovetop cook for 1 hour and 20 minutes. Step 3 - Add the red lentils, frozen spinach and the remaining stock and cook again for the same amount of time as step 2.
From notquitenigella.com
From notquitenigella.com
DEHYDRATED BACKPACKING MEALS: CHICKPEA AND VEGETABLE CURRY ...
Remove from the heat and cool thoroughly. Spread the Chickpea and Vegetable Curry mixture on dehydrator trays covered with non-stick sheets or parchment paper. Dehydrate at 63C/145F for 8-10 hours until brittle. Divide dried meal into 4 equal portions (about 100 gr/ 3.5 oz each) and put into separate zip-lock bags.
From trail.recipes
From trail.recipes
LENTIL & CHICKPEA VEGETABLE SOUP RECIPE WITH INSTANT POT ...
Instructions Place all of the ingredients, except the kale, lime juice, and cilantro leaves, in the inner pot and stir to combine well. Secure the lid. Press the Manual or Pressure Cook button and adjust the time to 8 minutes. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
From foodnewsnews.com
From foodnewsnews.com
LENTIL CURRY RECIPES - BBC GOOD FOOD
VEGETARIAN INDIAN STEW - THERESCIPES.INFO
Vegetarian Indian Stew Recipe - BettyCrocker.com great www.bettycrocker.com. Ingredients Stew 2 tablespoons butter 2 cups chopped (1/2 inch) onions 1/2 teaspoon salt 2 teaspoons garam masala 2 tablespoons curry powder 2 teaspoons grated gingerroot 2 cloves garlic, chopped 1 cup chopped (1/2 inch) peeled carrots 1 cup chopped (1/2 inch) peeled potatoes 1 cup …
From therecipes.info
From therecipes.info
CHICKPEA AND LENTIL CURRY RECIPE | SAFEFOOD
1 low salt vegetable stock cube dissovled in 500ml of boiling water. Method. Heat the oil in a non-stick saucepan and when hot, add the onion. Fry until softened. Next add the garlic, tomatoes, curry powder and ginger and cook for another 2-3 minutes. Add the chickpeas, tomato, red pepper, stock and lentils and cook for a further 15 minutes ...
From safefood.net
From safefood.net
CHICKPEA AND LENTIL CURRY [VEGAN] - ONE GREEN PLANET
Preparation. Add 2 tablespoons of oil to a large pan and put on a low-medium heat. Add the onion and garlic and fry for a few minutes to soften. Add the curry powder and ginger and stir in. Let ...
From onegreenplanet.org
From onegreenplanet.org
VEGAN LENTIL CURRY | LENTIL CURRY RECIPE - THE VEGETARIAN ...
The vegetable broth, red lentils, crushed tomatoes, CLOSE THE LID and cook for 20 minutes OVER LOW HEAT, or until the lentils are soft and tender. After 20 minutes, check if the lentils are done. Add coconut cream and black pepper and cook for another 6-8 minutes UNCOVERED over love heat.
From thevegetarianhannibal.com
From thevegetarianhannibal.com
LENTIL AND CHICKPEA YELLOW CURRY [VEGAN, GLUTEN-FREE ...
This lentil and chickpea curry is spicy, hearty, packed with protein, and made with just six ingredients in two easy steps. Lentils are stewed in a …
From onegreenplanet.org
From onegreenplanet.org
EASY CHICKPEA AND LENTIL CURRY - FOOD24
Add the garlic, all the spices and the tin of chopped tomatoes, then stir in the contents of the KNORR Vegetable Stock Pot. Season to taste with salt and pepper. Simmer the sauce for 15 minutes, then stir in the drained chickpeas and lentils. Cook gently for a further 5 minutes, or until the chickpeas and lentils are hot.
From food24.com
From food24.com
PUMPKIN, LENTIL & CHICKPEA CURRY - LADY LOLAS
Step 3. Add 1 cup of vegetable stock, chickpeas, pumpkin, lentils, tomatoes, and tomato paste. Bring to the boil and then simmer covered for 15 minutes until lentils and pumpkin are soft. Step 4. Check halfway through cooking and add a second cup of stock so that the lentils cook and the curry doesn’t dry out. Step 5.
From ladylolas.com
From ladylolas.com
LENTIL CHICKPEA VEGETABLE CURRY BEST RECIPES
Lentil Chickpea Vegetable Curry Best Recipes LENTIL, CHICKPEA, VEGETABLE CURRY. 2009-07-06. Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com. Provided by JustJanS. Categories Curries. Time 45m. Yield 6 serving(s) Number Of Ingredients 12. Ingredients: 1 tablespoon vegetable oil ; 1 onion, finely chopped; 500 g pumpkin, peeled …
From wiki-recipes.info
From wiki-recipes.info
VEGAN THAI LENTIL CHICKPEA CURRY - THE KITCHEN GIRL
Vegan Thai Lentil Chickpea Curry. This Vegan Thai Lentil Chickpea Curry recipe is a plant-based curry made for Instant Pot, Stove, or Crockpot. It's an easy vegan curry with garbanzos, Thai red curry paste, tomatoes, and coconut milk. It's so rich and creamy, it's hard to believe it's vegan! It's one of my favorite Thai meals that practically ...
From thekitchengirl.com
From thekitchengirl.com
VEGETARIAN CHICKPEA AND LENTIL CURRY - CASA COSTELLO
Add the peppers, broccoli, chickpeas, lentils, curry paste/powder and coconut milk and simmer for 10 minutes 4. At the last moment add the frozen peas and stir through for …
From casacostello.com
From casacostello.com
LENTIL CHICKPEA YELLOW CURRY | RECIPE | CURRY RECIPES ...
Jul 24, 2019 - This Lentil Chickpea Yellow Curry is vegan and gluten free and you can make it with just 6 ingredients in 2 easy steps. Delicious plant-based meal.
From pinterest.com
From pinterest.com
CHICKPEA AND RED LENTIL CURRY - STOVE TOP OR INSTANT POT ...
Chickpea and Red Lentil Curry - Stove Top or Instant Pot. PREP TIME: 10 min COOK TIME: 20 min TOTAL TIME: 30 min Serves 6. INGREDIENTS: 1 cup uncooked red lentils. 4 Tbsp vegetable oil . 1 onion, diced. 1 zucchini, grated. 1 carrot, grated. 3 cloves garlic, minced. 2 Tbsp minced fresh ginger. 2 Tbsp red curry paste (or more) 1 Tbsp curry powder. ½ tsp …
From carrotsandcake.ca
From carrotsandcake.ca
LENTIL CHICKPEA VEGETABLE CURRY FOOD- WIKIFOODHUB
LENTIL CHICKPEA VEGETABLE CURRY FOOD. Make and share this Lentil, Chickpea, Vegetable Curry recipe from Food.com. Provided by JustJanS. Categories Curries. Time 45m. Yield 6 serving(s) Number Of Ingredients 12. Ingredients; Nutrition; 1 tablespoon vegetable oil: 1 onion, finely chopped: 500 g pumpkin, peeled and chopped into 3cm pieces : 1 garlic clove, …
From wikifoodhub.com
From wikifoodhub.com
LENTIL AND POTATO CURRY - RICARDO
Preparation. In a large saucepan, brown the onion in the oil. Season with salt and pepper. Add the garlic and garam masala and cook for 1 minute. Add the remaining ingredients except for the cilantro and bring to boil. Simmer gently, uncovered, for about 35 minutes or until the lentils are tender. Adjust the seasoning.
From ricardocuisine.com
From ricardocuisine.com
BUTTERNUT, CHICKPEA AND LENTIL CURRY RECIPE
Directions. Heat oil in a large saucepan over medium high heat. Cook onions until softened, about 5 minutes. Add spices, fresh ginger and garlic, stir well and cook for 2 to 3 minutes. Add lentils, squash and 1¼ pt water (700ml). Bring to a boil, then simmer under low heat, until lentils are mushy into paste, 15 to 20 minutes.
From recipeland.com
From recipeland.com
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