| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 3 | Servings |
INGREDIENTS
| 1 | c | Dried chickpeas |
| 4 | c | Water |
| 1 | T | Olive oil |
| 1 | c | Chopped onion |
| 1 | t | Dried basil |
| 2 | Garlic cloves, minced | |
| 1/4 | c | Tahini |
| 1 | c | Water |
| 1 | T | Arrowroot |
| 1 | T | Lemon juice |
| 2 | T | Salsa, hot or mild |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 134
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 327.3mg
Potassium: 336.1mg
Carbohydrates: 25.3g
Fiber: 6.8g
Sugar: 2.8g
Protein: 8.5g