Name: Chickpeas in Spicy Tahini Sauce
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

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dish, Vegetarian	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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