Chickpeas in Spicy Tahini Sauce
Categories: Main dish | VegetarianServes: 3 Servings
Ingredients:
- 1 c Dried chickpeas
- 4 c Water
- 1 tb Olive oil
- 1 c Chopped onion
- 1 ts Dried basil
- 2 Garlic cloves; 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
Instructions:
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 unti
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
From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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