Recipe - Italian Chicken With Potatoes And Onion

1 Three fourths cup Cooked chickpeas OR
1 15 ounce can chickpeas; (rinsed
if not
; organic)
(reserve liquid if organic)
2 tablespoon Chickpea cooking liquid or
liquid from; (to 4 tbsp)
; can
OR water
1 tablespoon Roasted garlic olive oil
*OR*
1 tablespoon Regular olive oil w/1 clove
garlic; minced
1 teaspoon Italian Herb Blend
One half teaspoon Salt
1 teaspoon Balsamic vinegar *OR*; (to 3
tsp)
Freshly squeezed lemon juice

Combine the chickpeas, 2 tablespoons of reserved liquid, oil, garlic (if
using), herb blend, and salt in a food processor and process until smooth,
scraping down sides of bowl as needed. Add a bit more liquid if necessary
to create a thick but spreadable consistency (or make it slightly thinner
for a dip). Taste and add a little balsamic vinegar or lemon juice if you
want to intensify the flavors.

Makes 3 hearty sandwiches.

NOTES : Try this spread on multigrain bread or stuff it into pita pockets
with chopped salad greens & thinly cut or sliced up cucumbers & tomatoes. Also good
on crackers or to use as a dip for raw veggies.

Recipe by: Lorna Sass' Short Cut Vegetarian

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