Chickpeas in Spicy Tahini Sauce

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Chickpeas in Spicy Tahini Sauce

 

Makes 3 servings

 

1 cup dried chickpeas

4 cups water

1 tablespoon olive oil

1 cup onion chopped

1 teaspoon basil dried

2 minced garlic cloves

 

1/4 cup tahini

1 cup water

1 tablespoon arrowroot

1 tablespoon lemon juice

2 tablespoons salsa hot or mild

1 tablespoon tamari sauce low-sodium (wheat free)

 

 

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.