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Ingredients Jump to Instructions ↓

  1. 1 c Dried chickpeas

  2. 4 c Water

  3. 1 tb Olive oil

  4. 1 c Chopped onion

  5. 1 ts Dried basil

  6. 2 Garlic cloves; minced

  7. 1/4 c Tahini

  8. 1 c Water

  9. 1 tb Arrowroot

  10. 1 tb Lemon juice

  11. 2 tb Salsa (hot or mild)

  12. 1 tb Low-sodium tamari

  13. 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

  14. 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:

  15. 372 cal,

  16. 15 g prot,

  17. 275 mg sod,

  18. 42 g carb,

  19. 19 g fat,

  20. 0 mg chol,

  21. 26 mg calcium From: Vegetarian Gourmet - Winter

  22. 1993 Typed for you by Karen Mintzias

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