Chickpeas with tahini sauce


Such a simple dish yet so delicious! Serve it with pita bread as an appetizer or with my 'special fries' recipe and Kale tabbouleh for a complete and deeply satisfying meal. I used dry chickpeas to make this meal but canned ones are fine too.

Ingredients (serves 4)
- 1 cup chickpeas, soaked overnight and rinsed
1/2 cup tahini (ground sesame paste)
- 1 lemon, juiced 
- 2 garlic cloves (or less if very pungent)
- a few tablespoons of water
- a handful of freshly chopped parsley or 1 Tablespoon of dried parsley) 
- sea salt, to taste 

Cover the chickpeas with plenty of water and boil until tender then drain. Prepare the tahini sauce by mixing the tahini with the lemon juice and salt. Gradually add in a tablespoon of water at a time, until you reach the consistency you prefer, then add in the garlic and parsley. Taste and, if needed, add more lemon, garlic or salt. Toss the chickpeas with the sauce and serve. Enjoy!
                        

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