Title: Chickpeas in spicy tahini sauce
 Categories: Main dish, Legumes, Vegetarian, Vegan
      Yield: 3 Servings
 
      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
 
  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