Chickpeas Italienne
INGREDIENTS:
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
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
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