MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Chickpeas in Spicy Tahini Sauce
  Categories: Main dish, 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
  
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