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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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