@dembis_gaming: #efootball2026 #efootball2025 #viralvideo

༆𝕭𝖆𝕭𝖘-✰-𝕯𝕰𝖒𝖇𝖎𝖘彡

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Sunday 03 May 2026 01:34:55 GMT

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ℕ𝕒𝔹𝕪_𝕩𝕧_𝔾𝕠𝔸𝕥➪⍟༆ :

Masi meun 🔥

2026-05-03 10:57:38

20

Ndiaye kake :

eto meilleur attaquant sur efootball boy

2026-05-21 01:39:13

0

ALTØ_GAMING_ ✪🔥🎮🎭 :

Boy Eto’o moy papam

2026-05-04 13:41:30

30

Diop pro 333 :

bi doff bi ladé billahi 🥰🥰

2026-05-03 21:13:13

8

🅱️🅾️Y _ 🅰️🅱️🅰️_🇸🇳✈️ :

2026-06-25 14:10:25

2

fallou bousso 44 :

samuel eto'o seull♥️

2026-05-14 16:05:37

3

fall teranga 111 :

2026-06-23 13:44:23

3

𝐏𝐚𝐩𝐚 𝐆𝐮𝐞𝐲𝐞 🖤🇸🇳 :

2026-05-24 07:06:59

7

Thiam Babél 🚗✌️😎 :

Nnn Eto seul💯

2026-06-17 01:21:35

2

khadim gnigue :

2026-06-08 14:58:16

1

lamine :

Eto'o seul

2026-06-26 13:22:41

2

Serigne Ndiaye :

Non je ne suis pas d'accord

2026-06-27 18:45:53

2

I AM MUSLIM ✪ :

Tu as raison j’ai les deux mais Etoo sii banc bi lay tok RUMENIGGE Moo eupou vitesse ak Contact Physique a Puissance de Tir il est complet

2026-06-18 15:00:35

2

Ahma diop 💯💯 :

yaw Éske cv Eto'o moka manne fouf fou blh🥰🥰🥰🥰🥰 Kou dakor lalal j'aime 🥰🥰

2026-05-27 13:47:11

3

🇸🇳𝙼𝚘𝚒𝚣𝚎#𝙺𝚑𝚘𝚕𝚎🇸🇳 :

Eto'o meilleur attaquant sur efootball lolou voté nanou ko ba paré 🥰

2026-06-17 18:24:32

1

Thiate Yaye :

2026-05-03 13:29:22

6

PRINCE🇸🇳LIKMA💫 :

bayil doul

2026-05-03 09:19:11

8

BAyeASS :

Eto'o est le meilleur que Rumm

2026-05-31 19:41:16

1

LOUFA221$&#€£¥ :

Eto moy bayame

2026-05-26 19:26:40

2

AMETH NIANG :

🥰🥰

2026-05-20 18:26:08

1

bakh yaye :

2026-05-24 16:59:20

1

Mouhamed221💫💫✅️ :

yamana fén

2026-05-03 08:59:19

3

BOU⚡EUSS BI👑 :

2026-05-03 14:07:59

1

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Welcome back to Hot Girls Eat Beans. Today I bring you my saag-style chickpeas with mango-glazed paneer Around 30g protein and 15g fibre per serving. Vegan? Swap the paneer for tofu and add a good pinch of salt. Serving 4? Double everything and use a larger pan. Air fry the paneer in batches if needed. Keeps for 3–4 days in the fridge or up to 3 months in the freezer. INGREDIENTS (serves 2 | 30 mins) 2 × 400g tins chickpeas (keep the liquid) 200g frozen spinach 1 onion, finely diced 3 garlic cloves, grated (or 2 tbsp quick garlic) 2 tbsp grated ginger 2 tsp cumin seeds 1 tsp ground fenugreek (non-negotiable) 1 vegetable stock cube 150ml soya cream OR 1–2 tbsp butter/ghee + water Olive oil and salt Mango-glazed paneer 150g paneer, cubed 1 tbsp mango chutney (ideally with nigella seeds, or add your own) Quick-pickled onion 1 small red onion, finely sliced 1 lemon METHOD 1. Toss the sliced red onion with lemon juice and a pinch of salt. Massage gently and set aside to pickle. 2. Heat a drizzle of olive oil in a deep pan. Cook the diced onion with a pinch of salt for 6–8 mins until soft and golden. Add cumin seeds for 30 seconds, then garlic, ginger and fenugreek. Stir for another minute. 3. Add spinach, crumbled stock cube and soya cream (or water + butter/ghee). Cover and cook for 5–7 mins until defrosted. Blend until mostly smooth but still textured, loosening with a splash of water or cream if needed. 4. Stir in the chickpeas with their liquid and simmer for 5–8 mins. Keep it slightly loose and season to taste. 5. Toss paneer with 1 tsp olive oil and air fry at 200°C for 8–10 mins, shaking halfway. Coat in mango chutney and nigella seeds, then air fry for another 2–3 mins until sticky and caramelised. An oven or frying pan works too. 6. Serve the chickpeas topped with sticky paneer, pickled onions and an optional drizzle of soya cream or yoghurt. REFERENCES PMID: 24820437 PMID: 19945492 PMID: 27765144 PMID: 28303049 PMID: 35024710

Welcome back to Hot Girls Eat Beans. Today I bring you my saag-style chickpeas with mango-glazed paneer Around 30g protein and 15g fibre per serving. Vegan? Swap the paneer for tofu and add a good pinch of salt. Serving 4? Double everything and use a larger pan. Air fry the paneer in batches if needed. Keeps for 3–4 days in the fridge or up to 3 months in the freezer. INGREDIENTS (serves 2 | 30 mins) 2 × 400g tins chickpeas (keep the liquid) 200g frozen spinach 1 onion, finely diced 3 garlic cloves, grated (or 2 tbsp quick garlic) 2 tbsp grated ginger 2 tsp cumin seeds 1 tsp ground fenugreek (non-negotiable) 1 vegetable stock cube 150ml soya cream OR 1–2 tbsp butter/ghee + water Olive oil and salt Mango-glazed paneer 150g paneer, cubed 1 tbsp mango chutney (ideally with nigella seeds, or add your own) Quick-pickled onion 1 small red onion, finely sliced 1 lemon METHOD 1. Toss the sliced red onion with lemon juice and a pinch of salt. Massage gently and set aside to pickle. 2. Heat a drizzle of olive oil in a deep pan. Cook the diced onion with a pinch of salt for 6–8 mins until soft and golden. Add cumin seeds for 30 seconds, then garlic, ginger and fenugreek. Stir for another minute. 3. Add spinach, crumbled stock cube and soya cream (or water + butter/ghee). Cover and cook for 5–7 mins until defrosted. Blend until mostly smooth but still textured, loosening with a splash of water or cream if needed. 4. Stir in the chickpeas with their liquid and simmer for 5–8 mins. Keep it slightly loose and season to taste. 5. Toss paneer with 1 tsp olive oil and air fry at 200°C for 8–10 mins, shaking halfway. Coat in mango chutney and nigella seeds, then air fry for another 2–3 mins until sticky and caramelised. An oven or frying pan works too. 6. Serve the chickpeas topped with sticky paneer, pickled onions and an optional drizzle of soya cream or yoghurt. REFERENCES PMID: 24820437 PMID: 19945492 PMID: 27765144 PMID: 28303049 PMID: 35024710

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