Instructions: 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. Saute onion and basil unti onion is nearly tender. Add garlic and continue to saute until onion is soft and translucent.

Stir in tahini and 3/4 cup water. Cook, stirring constantly, until sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining 1/4 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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