Chickpeas in spicy tahini sauce

Yield: 3 servings

Measure Ingredient
1 cup Dried chickpeas
1 tablespoon Olive oil
1 cup Onion; chopped
2 \N Garlic cloves; minced
¼ cup Tahini
1 cup ;water
1 tablespoon Arrowroot
1 tablespoon Lemon juice
2 tablespoons Hot or mild salsa
1 tablespoon Low-sodium tamari

Prepare chickpeas according to package directions.

Heat oil in large skillet over medium heat. Saute onion and basil until onion is nearly tender. Add garlic and continue to saute until onion is soft and translucent.

Stir in tahini and ¾ c water. Cook, stirring constantly, until sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining 2/4 cup water with arrowroot, lemon juice, salsa andtamari. Add to tahini mixture in skillet. Add chickpeas and cook over high heat, strring constantly until mixture thickens. Serve over hot rice, millet or pasta.

Per serving: 372 cal; 15 g prot; 275 mg sod; 42 g carb; 19 g fat; 0 mg chol; 26 mg calcium

Source: Vegetarian Gourmet,Winter 93/MM by DEEANNE

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