This recipe is both (1)....В....and cheap. If you use dried chickpeas,
(2)....them for at least twelve hours in cold water. Drain them and
put them in a large (3)....with plenty of water. Bring them to the
boil, and then let them simmer gently (4)....the chickpeas are soft. I
find it easier to use (5)....chickpeas, which are already cooked. This
(6)....time, and also guarantees that the chickpeas will be soft, since
it can take hours of boiling before they (7)....Two small 450 gram
cans are usually (8)....Strain the chickpeas, but keep some of them
liquid for the soup. (9)....three tablespoons of olive oil into a
saucepan, and gently heat a chopped (10)...., two or three cloves of
garlic and some (11)....carrot. (12)....half the chickpeas
and turn them in the oil over a low heat. Meanwhile blend the remaining
chickpeas in a food (13)....until they make a smooth cream. Add
about half a litre of water to the vegetables and bring to the boil. Mix in the
creamed chickpeas and cook slowly. Add salt and (14)....and a pinch
of mixed herbs. Some (15)....add lemon juice at the end.
1A expensive B tasty Cworth D cold
2A soak Bbury C wash Dwater
3A kettle Bmug Csink Dsaucepan
4A when B until C if Denough
5Athe B to C canned D crude
6A makes B takes C saves D gives
7Asoften B harden C widen D lengthen
8A much B enough C mine D few
9A Grate B Peel C Beat D Pour
10A onion B up C one D water
11A melted B beaten C poached D sliced
12A One B Then C Add D Serve
13A ust B not C dish D mixer
14 A paper B puppy C pepper D poppy
15A cookers B cooks C cookery D chiefs
This recipe is both TASTY and cheap. If you use dried chickpeas,
WASH them for at least twelve hours in cold water. Drain them and
put them in a large SINK with plenty of water. Bring them to the
boil, and then let them simmer gently UNTIL the chickpeas are soft. I
find it easier to use THE chickpeas, which are already cooked. This
SAVES time, and also guarantees that the chickpeas will be soft, since
it can take hours of boiling before they HARDEN .Two small 450 gram
cans are usually ENOUGH. Strain the chickpeas, but keep some of them
liquid for the soup. POUR three tablespoons of olive oil into a
saucepan, and gently heat a chopped ONION, two or three cloves of
garlic and some SLICED carrot. ONE half the chickpeas
and turn them in the oil over a low heat. Meanwhile blend the remaining
chickpeas in a food DISK until they make a smooth cream. Add
about half a litre of water to the vegetables and bring to the boil. Mix in the
creamed chickpeas and cook slowly. Add salt and PEPPER and a pinch
of mixed herbs. Some CHIEFS add lemon juice at the end.
