Chickpeas in Spicy Tahini Sauce
Submitted by curl
Chickpeas in spicy tahini sauce with salsa, lemon, tamari, and arrowroot for a thick, glossy coating. A vegan, high-protein main dish cooked from dried chickpeas.
YIELD
3 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsDried chickpeas cooked from scratch, then tossed in a thick, spicy tahini sauce that clings to every bean. This is a vegetarian main course with real substance, not a side dish pretending to be dinner.
The sauce comes together in two stages. First, tahini thins out with water in a hot skillet until it forms a smooth, creamy base. Then a slurry of arrowroot, lemon juice, salsa, and tamari gets stirred in. The arrowroot thickens everything into a glossy sauce on high heat. It happens fast, so stir constantly or it clumps.
Salsa is the heat source here, which is an interesting choice. It brings tomato, chili, and vinegar all at once. Use a hot salsa if you want real kick, or mild if you prefer just a background warmth. The lemon juice and tamari round out the flavor with acid and salt.
Kitchen Tips
- Pressure cooker saves hours. Stovetop takes 2 to 3 hours. A pressure cooker does it in 25 to 30 minutes. Soak overnight first either way for more even cooking.
- Stir the arrowroot slurry well before adding. Arrowroot settles to the bottom of the bowl fast. Give it another stir right before it goes in the pan.
- Tahini seizes if it’s cold. Let it come to room temperature before cooking. Cold tahini can turn grainy when it hits hot water.
- Serve over rice or with flatbread to soak up the sauce. It’s too good to leave on the plate.
Variations
- Harissa version: Replace salsa with 1 tablespoon harissa paste for a North African flavor profile.
- Coconut tahini: Add 2 tablespoons coconut milk to the sauce for a richer, creamier texture.
- Add greens: Stir in a handful of spinach or kale in the last minute of cooking. It wilts right into the sauce.
Ingredients
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.
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