Chickpeas In Spicy Tahini Sauce Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried chickpeas,
4 cup: Water,
1 tbsp: Olive oil,
1 cup: Chopped onion,
1 tsp: Dried basil,
2: Garlic cloves, minced
1/4 cup: Tahini,
1 cup: Water,
1 tbsp: Arrowroot,
1 tbsp: Lemon juice,
2 tbsp: Salsa, hot or mild
1 tbsp: Low-sodium tamari,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp