'chickpea'的English词汇
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noun
noun
- A raw vegetable of the kind used in salads.
- A food made primarily of a mixture of raw or cold ingredients, typically vegetables, usually served with a dressing such as vinegar or mayonnaise.
- (idiomatic) Any varied blend or mixture.
- Especially, such a mixture whose principal base is greens, most especially lettuce.
- (chiefly UK) Lettuce.
- food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
noun
- A seed of this plant; the chickpea.
- the seed of the chickpea plant
- An edible pulse (Cicer arietinum), of the family Leguminosae or Fabaceae and subfamilies Faboideae or Papilionoideae, with white or purple-blue flowers and small feathery leaves on both sides of the stem and pods containing two to three peas.
- large white roundish Asiatic legume; usually dried
prefix
noun
- the seed of the chickpea plant
- Asiatic herb cultivated for its short pods with one or two edible seeds
- large white roundish Asiatic legume; usually dried
- An annual plant (Cicer arietinum) in the pea family, widely cultivated for the edible seeds in its short inflated pods.
- A seed of this plant, often used as a food.
noun
noun
- fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
- aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
- (uncountable) Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.
- (countable) A leafy herb, Anthriscus cerefolium, resembling parsley.
noun
name
- (historical) A former duchy existing from 1416 to 1847, whose maximal extent included parts of modern southeastern France, northwestern Italy, and southwestern Switzerland; in full, Duchy of Savoy.
- (historical) A historical region shared between the modern countries of France, Italy and Switzerland.
- Alternative form of Savoie: A department of Auvergne-Rhône-Alpes, France.
noun
- Chickweed (Stellaria media)
- Olsynium douglasii (syn. Sisyrhinchium douglasii)
- Honesty (Lunaria annua subsp. annua)
- A wildflower native to the western US and British Columbia, of species Clarkia amoena (syn. Godetia grandiflora).
- Stitchwort (Stellaria holostea)
- (South Africa) Any plant of the genus Geissorhiza.
- Sisyrinchium striatum.
- (Australia) A flannel flower (Actinotus helianthi)
noun
- relish of chopped pickled cucumbers and green peppers and onion
- (US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.
- (British) A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
noun
- coarse curly-leafed cabbage
- informal terms for money
- a hardy cabbage with coarse curly leaves that do not form a head
- (cooking) Broth containing kale as a chief ingredient.
- Any of several cabbage-like food plants that are kinds of Brassica oleracea.
- An edible plant, similar to cabbage, with curled leaves that do not form a dense head (Brassica oleracea var. acephala)
noun
- A salad made by tossing greens in a dressing, often including other vegetables like tomato and cucumber.
- (figurative) A metaphor for the way an intercultural society can integrate different cultures while maintaining their separate identities.
- (slang, vulgar) An act of anilingus.
- salad tossed with a dressing
verb
noun
- Alternative spelling of hummus (“chickpea dip”).
- A large group of natural organic compounds, found in the soil, formed from the chemical and biological decomposition of plant and animal residues and from the synthetic activity of microorganisms.
- a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East
- partially decomposed organic matter; the organic component of soil
verb
- cook (vegetables) briefly
- turn pale, as if in fear
- (transitive, figuratively) To give a favorable appearance to; to whitewash; to whiten;
- (transitive) To whiten, for example the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices.
- (transitive) To take the color out of, and make white; to bleach.
- (transitive, cooking) To cook by dipping briefly into boiling water, then directly into cold water.
- (transitive) To make white by removing the skin of, for example by scalding.
- (transitive) To give a white lustre to (silver, before stamping, in the process of coining)
- To avoid, as from fear; to evade; to leave unnoticed.
- (intransitive) To grow or become white.
- To use evasion.
- To cause to turn aside or back.
- (intransitive) To cover (sheet iron) with a coating of tin.
- (transitive) To bleach by excluding light, for example the stalks or leaves of plants by earthing them up or tying them together.
noun
- small croquette of mashed chick peas or fava beans seasoned with sesame seeds
- (countable) A pita with falafel balls as a filling.
- (uncountable) A Middle Eastern food in the form of balls made from chickpeas or broad beans and other ingredients, often served in a pita.
- (countable) A single falafel ball.
noun
noun
- A raw vegetable of the kind used in salads.
- A food made primarily of a mixture of raw or cold ingredients, typically vegetables, usually served with a dressing such as vinegar or mayonnaise.
- (idiomatic) Any varied blend or mixture.
- Especially, such a mixture whose principal base is greens, most especially lettuce.
- (chiefly UK) Lettuce.
- food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
noun
- A seed of this plant; the chickpea.
- the seed of the chickpea plant
- An edible pulse (Cicer arietinum), of the family Leguminosae or Fabaceae and subfamilies Faboideae or Papilionoideae, with white or purple-blue flowers and small feathery leaves on both sides of the stem and pods containing two to three peas.
- large white roundish Asiatic legume; usually dried
noun
- the seed of the chickpea plant
- Asiatic herb cultivated for its short pods with one or two edible seeds
- large white roundish Asiatic legume; usually dried
- An annual plant (Cicer arietinum) in the pea family, widely cultivated for the edible seeds in its short inflated pods.
- A seed of this plant, often used as a food.
noun
noun
- fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
- aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads
- (uncountable) Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.
- (countable) A leafy herb, Anthriscus cerefolium, resembling parsley.
noun
name
- (historical) A former duchy existing from 1416 to 1847, whose maximal extent included parts of modern southeastern France, northwestern Italy, and southwestern Switzerland; in full, Duchy of Savoy.
- (historical) A historical region shared between the modern countries of France, Italy and Switzerland.
- Alternative form of Savoie: A department of Auvergne-Rhône-Alpes, France.
noun
- Chickweed (Stellaria media)
- Olsynium douglasii (syn. Sisyrhinchium douglasii)
- Honesty (Lunaria annua subsp. annua)
- A wildflower native to the western US and British Columbia, of species Clarkia amoena (syn. Godetia grandiflora).
- Stitchwort (Stellaria holostea)
- (South Africa) Any plant of the genus Geissorhiza.
- Sisyrinchium striatum.
- (Australia) A flannel flower (Actinotus helianthi)
noun
- relish of chopped pickled cucumbers and green peppers and onion
- (US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.
- (British) A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
noun
- coarse curly-leafed cabbage
- informal terms for money
- a hardy cabbage with coarse curly leaves that do not form a head
- (cooking) Broth containing kale as a chief ingredient.
- Any of several cabbage-like food plants that are kinds of Brassica oleracea.
- An edible plant, similar to cabbage, with curled leaves that do not form a dense head (Brassica oleracea var. acephala)
noun
- A salad made by tossing greens in a dressing, often including other vegetables like tomato and cucumber.
- (figurative) A metaphor for the way an intercultural society can integrate different cultures while maintaining their separate identities.
- (slang, vulgar) An act of anilingus.
- salad tossed with a dressing
verb
noun
- Alternative spelling of hummus (“chickpea dip”).
- A large group of natural organic compounds, found in the soil, formed from the chemical and biological decomposition of plant and animal residues and from the synthetic activity of microorganisms.
- a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East
- partially decomposed organic matter; the organic component of soil
noun
- small croquette of mashed chick peas or fava beans seasoned with sesame seeds
- (countable) A pita with falafel balls as a filling.
- (uncountable) A Middle Eastern food in the form of balls made from chickpeas or broad beans and other ingredients, often served in a pita.
- (countable) A single falafel ball.
verb
- cook (vegetables) briefly
- turn pale, as if in fear
- (transitive, figuratively) To give a favorable appearance to; to whitewash; to whiten;
- (transitive) To whiten, for example the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices.
- (transitive) To take the color out of, and make white; to bleach.
- (transitive, cooking) To cook by dipping briefly into boiling water, then directly into cold water.
- (transitive) To make white by removing the skin of, for example by scalding.
- (transitive) To give a white lustre to (silver, before stamping, in the process of coining)
- To avoid, as from fear; to evade; to leave unnoticed.
- (intransitive) To grow or become white.
- To use evasion.
- To cause to turn aside or back.
- (intransitive) To cover (sheet iron) with a coating of tin.
- (transitive) To bleach by excluding light, for example the stalks or leaves of plants by earthing them up or tying them together.
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