Ingredients
1 cup dried chickpeas
4 cup water
1 tbsp olive oil
1 cup chopped onion
1 tsp dried basil
2 garlic cloves, minced
1/4 cup tahini
1 cup water
1 tbsp arrowroot
1 tbsp lemon juice
2 tbsp salsa (hot or mild)
1 tbsp low-sodium tamari
Directions
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
Servings: 3 servings
Chickpeas In Spicy Tahini Sauce Recipe brought to you by Recipe Ideas
Categories: Pressure Cooker; Sauce; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into history, at least as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to historians is a collection of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Much later, in Roman times a man called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into appetizers, main meal and afters, something we still use today. Aspicius recounts how the ancient Romans used many spices, including a few you will know like thyme, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back many foods and spices from the East, such as parsley, basil and rosemary. These new spices and herbs led to an explosion in manuscripts on food, most of which still exist in academic collections. Over the succeeding few hundred years, the wealthy families of the West competed with each other to serve up the most extravagent banquests, and as a result cooks and their collection of recipes were greatly in demand. Even so, it was during the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chickpeas In Spicy Tahini Sauce recipe.
