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
A Message from our Provider:
“This is the day the Lord has made! Be glad!”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!