Chickpeas in Spicy Tahini Sauce

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.

Sauté onion and basil unti onion is nearly tender.

Add garlic and continue to sauté until onion is soft and translucent.

Stir in tahini and ¾ cup water.

Cook, stirring constantly, until sauce thickens.

Remove skillet from heat and set aside.

In a small bowl, mix remaining ¼ 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.