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Ingredientes
- 1 c. Dry chickpeas
- 4 c. Water
- 1 Tbsp. Extra virgin olive oil
- 1 c. Minced onion
- 1 tsp Dry basil
- 2 x Garlic cloves, chopped
- 1/4 c. Tahini
- 1 c. Water
- 1 Tbsp. Arrowroot
- 1 Tbsp. Lemon juice
- 2 Tbsp. Salsa (warm or possibly mild)
- 1 Tbsp. Low-sodium tamari
Direcciones
- Cook chickpeas in 4 c. water for 2 to 3 hrs (stovetop) or possibly 25 to 30 min (pressure cooker).
- Heat oil in a large skillet over medium heat. Saute/fry onion and basil unti onion is nearly tender. Add in garlic and continue to saute/fry till onion is soft and translucent/soft.
- Stir in tahini and 3/4 c. water. Cook, stirring constantly, till sauce thickens. Remove skillet from heat and set aside.
- In a small bowl, mix remaining 1/4 c. water with arrowroot, lemon juice, salsa and tamari. Add in to tahini mix in skillet. Add in chickpeas and cook over high heat, stirring constantly till mix thickens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 3 servings | |
| Calories 432 | |
| Calories from Fat 164 | 38% |
| Total Fat 19.36g | 24% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 401mg | 17% |
| Potassium 798mg | 23% |
| Total Carbs 51.55g | 14% |
| Dietary Fiber 14.5g | 48% |
| Sugars 9.5g | 6% |
| Protein 17.5g | 28% |
