Chick Peas in Olive-Tahini Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
minched |
|
| 1 | small |
onions
chopped |
|
| 3 | large |
celery stalks
chopped |
*
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | x |
olive tahini sauce
|
* |
| 3 | cups |
chickpeas (garbanzo beans)
cooked |
|
| ¼ | cup |
wheat germ
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
marjoram
|
*
|
| ¼ | teaspoon |
coriander
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minched |
|
| 1 | small |
onions
chopped |
|
| 3 | large |
celery stalks
chopped |
*
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | x |
olive tahini sauce
|
* |
| 7.1E+2 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 59 | ml |
wheat germ
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
marjoram
|
*
|
| 1.3 | ml |
coriander
|
|
| 1 | x |
black pepper
|
*
|
Directions
Heat oil in large skillet.
When hot, add garlic, onion and celery and sauté until onion is translucent.
Add bell pepper and sauté until vegetables are lightly browned.
Remove from heat and pour olive-tahini sauce into the skillet along with the remaining ingredients.
Return to low heat and simmer 5 to 7 minutes.
Serve over rice or other grain.
