Serves: 3
Total Calories: 47

1 cup dried chickpeas
4 cups water
1 tablespoon olive oil
1 cup onion chopped
1 teaspoon basil dried
2 minced
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

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.

Nutritional Facts:

Serves: 3
Total Calories: 47
Calories from Fat: 40

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