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1 cup cooked chick peas 1 teaspoon chopped garlic ¼ cup olive oil 1/3 cup tahini 1 tab lemon juice 1 teaspoon kosher or sea salt ½ teaspoon freshly ground black pepper.
When cooled, mash the cooked chick peas to make a paste.
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We talk, take walks, meander into town, cook "chick food" (grilled fish, roasted vegetables, salad), drink wine, and take in the beauty of the lake.
Is this but a dream?! Suffice it to say, my engineering geekiness sure evolved to cook chick on Columbia's campus as the word spread (way before Facebook 'cause we didn't even have computers in our dorms overlooking Broadway, only typewriters!).
¼ cup cooked lentils, chick peas, or beans.
Bonfires burned and free booze flowed, as hot chicks cooked S'mores.
Socca is a large, thin pancake made from chick peas and cooked in a wood-burning stove.
Lessing writes knowledgably of gardens and gardening, in a manner that reminds us she was once a capable farmer's daughter who could plant crops as well as flowers, who could shoot a guinea fowl for the pot, hatch chicks, cook enormous cauldrons of tomato soup and cream, and run a soup kitchen for needy dissident intellectuals and their hangers-on.
Of course, in the West we transport chicks in such inhumane conditions that they are in fact cooked alive even before slaughter.
In the winter months the mulligatawny soup – a spicy variation on lentil soup cooked in south Indian style – is a perfect compliment to onion bhaji or gobi pakora (cauliflower fried in chick-pea flour).
The selection is similar to Chick-Fil-A's limited menu, built around the simple chicken sandwich (also hand-breaded then cooked in 100% peanut oil) and pickles, chicken tenders and fries.
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