Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till
soft. Drain, save the stock & mash well.
Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery,
carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till
vegetables are tender. Add to the mashed chick peas & mix well. Add the
tahini & mix well.
Place in a large baking pan or two small loaf pans & bake at 375F for 45
minutes.
Serve with a salad &/or vegetables on the side.
"The Cookbook For People Who Love Animals"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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