In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

______,Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.,Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.,Divide among individual bowls and top with Parmesan or dairy free cheese (if using).
Heat the oil in a large saucepan over medium-high heat.

______,Saute/fry onion and garlic in oil till translucent/soft.,Stir in reserved apricot puree.,Yields 2 1/2 c..,(From California Canned Apricots)
To make the grilling sauce base, puree apricot haves with their liquid in a blender or possibly food processor; reserve.

Preheat the oven to 350.,Drizzle 1 tablespoon of the olive oil in a large enameled cast-iron casserole.,Rub the chicken with the remaining 2 tablespoons of olive oil and season with salt and pepper.,Stuff the cavity with 6 garlic cloves and half of the oranges, lemons and chile, if using.,Tie the chicken legs together with twine.,Set the chicken in the casserole breast side down and scatter the remaining garlic, oranges, lemons and chile around it.,Cover and roast for 30 minutes.,Turn the chicken breast side up, cover and roast for another 30 minutes.,Increase the oven temperature to 400.,______,Transfer the fruit, garlic and chile to a platter.,Transfer the chicken to a cutting board and let rest for 15 minutes.,Carve the chicken and arrange on the platter.,Skim the fat from the pan juices and transfer to a small bowl.,Serve the chicken with the jus, potatoes and tomato chutney.
Uncover the casserole and roast the chicken for about 30 minutes longer, until golden and an instant-read thermometer inserted in the thickest part of the thigh registers 165.