Title: Chickpeas in Spicy Tahini Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 3 servings
1 c Dried chickpeas
4 c Water
1 tb Olive oil
1 c Onion; chopped
1 ts Dried basil
2 cl Garlic; minced
1/4 c Tahini
1 c Water
1 tb Arrowroot
1 tb Lemon juice
2 tb Salsa (hot or mild)
1 tb Low-sodium tamari
Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to
30 minutes (pressure cooker).
Heat oil in a large skillet over medium heat. Saute onion and
basil until onion is nearly tender. Add garlic and continue to
saute until onion is soft and translucent.
Stir in tahini and 3/4 cup water. Cook, stirring constantly, until
sauce thickens. Remove skillet from heat and set aside.
In a small bowl, mix remaining 1/4 cup water with arrowroot, lemon
juice, salsa and tamari. Add to tahini mixture in skillet. Add
chickpeas and cook over high heat, stirring constantly until
mixture thickens.
Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat,
0 mg chol, 26 mg calcium
