Recipe - Chickpeas In Spicy Tahini Sauce

1 cup Dried chickpeas
4 cup Water
1 tablespoon Olive oil
1 cup Chopped onion
1 teaspoon Dried basil
2 Garlic cloves; minced
One fourth cup Tahini
1 cup Water
1 tablespoon Arrowroot
1 tablespoon Lemon juice
2 tablespoon Salsa (hot or mild)
1 tablespoon Lowsodium tamari

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 Three fourths cup water. Cook, stirring constantly, until sauce
thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining One fourth 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