Chick Peas in Olive-Tahini Sauce

This is a protein-packed vegetarian skillet dish that brings Mediterranean and Middle Eastern flavors together. Chickpeas simmer in an olive-tahini sauce with sauteed garlic, onion, celery, and green bell pepper, seasoned with marjoram, coriander, and a splash of tamari for umami depth.

The olive-tahini sauce is the foundation. Its rich, nutty flavor coats the chickpeas and vegetables and creates a creamy base without any dairy. Wheat germ stirred in adds a subtle nuttiness and extra protein and fiber that thickens the sauce slightly as it simmers.

The vegetables get browned first before the sauce and chickpeas go in, which builds a savory base layer. A quick 5 to 7 minute simmer on low heat is all it takes after that, making this a genuinely fast weeknight meal served over rice or any whole grain.

Kitchen Tips

• Brown the vegetables before adding the sauce. That bit of color on the onion and celery adds a toasted, savory flavor you won’t get by just simmering everything together.
• Add the olive-tahini sauce off the heat, then return to low. High heat can cause tahini to separate and turn grainy.
• Wheat germ goes stale quickly. Store it in the refrigerator or freezer to keep it fresh. Rancid wheat germ tastes bitter.
• Use cooked chickpeas from dried for the best texture. Canned work fine but drain and rinse them first.

Variations

• With greens: Stir in a big handful of chopped kale or spinach during the last two minutes of simmering for added nutrition.
• Spicy version: Add a pinch of cayenne or a diced jalapeno to the saute for some heat.