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core recipes againDESCRIPTION
Saturday, July 12, 2008. Carrot and chickpea soup. 2 teaspoons olive oil. 1 leek, chopped. 500g packet frozen Birds Eye Carrot Rings or 500g fresh carrots microwaved till soft. 12 cup orange juice. 4 cups chicken stock. 300g can Edgell Chick Peas, undrained. 12 teaspoon mixed spice. 13 cup natural low fat yoghurt, to serve. 2 teaspoons chopped fresh. Tarragon, to serve. Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft.CONTENT
This web page mightycoremaidens.blogspot.com states the following, "Saturday, July 12, 2008." We saw that the webpage said " 500g packet frozen Birds Eye Carrot Rings or 500g fresh carrots microwaved till soft." It also said " 300g can Edgell Chick Peas, undrained. 13 cup natural low fat yoghurt, to serve. Heat oil in a large saucepan over medium heat. Add leek and carrot rings. Cook, stirring, for 10 minutes or until soft."