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@lana.curran: Nueva caravana de migrantes rumbo a usa 🇺🇸 #lCE #Inmigración #Deportaciones #DonaldTrump #Inmigrantes

Lana Curran
Lana Curran
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Region: US
Sunday 18 October 2026 23:38:36 GMT
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trini.cazarez
Javier Gonzalez :
son videos falsos
2026-10-19 00:01:01
1
user8539941203567
Eric baye :
mexico no creo yo solo pase de pasada kedarme aii no creo
2026-10-19 23:01:40
0
asor.zednem8
Asor Zednem :
ES OVIO
2026-10-19 20:58:37
0
user1247018110821
josebriones14 :
Tienes. Razón
2026-10-19 19:06:27
0
user9143152838634
user9143152838634 :
😳😳😳
2026-10-19 01:56:36
0
flaviotoj
Flavio Toj :
😳😳😳
2026-10-19 02:36:27
0
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Short feminino alfaiataria. #modafemimina #shortfemimino
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跟天秤座談戀愛千萬別一本正經#情感#天秤座#戀愛
跟天秤座談戀愛千萬別一本正經#情感#天秤座#戀愛




A hearty, budget-friendly vegan curry rich in plant-based protein, featuring chickpeas and lentils with whole grain brown rice. Ingredients: - 1 cup brown rice - 1 tablespoon olive oil - 1 onion, chopped - 3 garlic cloves, minced - 1 tablespoon grated ginger - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (15 oz) lentils, drained and rinsed - 1 can (14.5 oz) diced tomatoes - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/2 teaspoon black pepper - 2 cups vegetable broth - Salt to taste (use minimal for low sodium) - Fresh cilantro for garnish (optional) Instructions: 1. Cook the brown rice according to package instructions. 2. In a large pot, heat olive oil over medium heat. 3. Add chopped onion, cook until translucent, about 5 minutes. 4. Add minced garlic and grated ginger, cook for 1 minute. 5. Stir in cumin, turmeric, smoked paprika, chili powder, and black pepper; cook for 30 seconds. 6. Add diced tomatoes, chickpeas, lentils, and vegetable broth. 7. Bring to a boil, then reduce heat to low and simmer for 20 minutes, until flavors meld and curry thickens. 8. Taste and adjust salt as needed. 9. Serve the curry hot over cooked brown rice, garnished with fresh cilantro if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A hearty, budget-friendly vegan curry rich in plant-based protein, featuring chickpeas and lentils with whole grain brown rice. Ingredients: - 1 cup brown rice - 1 tablespoon olive oil - 1 onion, chopped - 3 garlic cloves, minced - 1 tablespoon grated ginger - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (15 oz) lentils, drained and rinsed - 1 can (14.5 oz) diced tomatoes - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/2 teaspoon black pepper - 2 cups vegetable broth - Salt to taste (use minimal for low sodium) - Fresh cilantro for garnish (optional) Instructions: 1. Cook the brown rice according to package instructions. 2. In a large pot, heat olive oil over medium heat. 3. Add chopped onion, cook until translucent, about 5 minutes. 4. Add minced garlic and grated ginger, cook for 1 minute. 5. Stir in cumin, turmeric, smoked paprika, chili powder, and black pepper; cook for 30 seconds. 6. Add diced tomatoes, chickpeas, lentils, and vegetable broth. 7. Bring to a boil, then reduce heat to low and simmer for 20 minutes, until flavors meld and curry thickens. 8. Taste and adjust salt as needed. 9. Serve the curry hot over cooked brown rice, garnished with fresh cilantro if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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