Chickpeas and Bechamel Sauce

This is an especially good recipe to make if you are rushed for time. There is very little preparation to do, all of which can be done while the chickpeas are cooking. For a satisfying and balanced meal, serve over a bed of basmati rice. If you prefer, substitute mint for the dill.

Chickpeas and Bechamel Sauce

1 cup of dried chickpeas
1 - 2 tablespoons of oil
1 medium onion, chopped
2 tablespoons of whole-wheat flour
1 heaping tablespoon of tahini
1 teaspoon of sea salt
1 3/4 cup of water or reserved cooking liquid from the chickpeas
4 - 5 mushrooms, roughly chopped (optional)
2 - 3 tablespoons of fresh dill (or 2 teaspoons of dried)

Soak the chickpeas overnight in enough water to cover the beans. Bring the beans to a boil, immediately reduce the heat to low, cover and simmer until beans are buttery soft, about 1 - 2 hours. Drain, reserving the soaking liquid.

In a large pot, heat the oil over medium heat until hot. Toss in the onions and saute until the onions begin to soften up, about 5 - 10 minutes. While the onion is cooking, combine the flour, tahini and salt with 1 3/4 cup of the cooking liquid or water. Once the onion is soft, add the liquid to the pot. Bring to a boil, and then simmer for about 10 - 15 minutes, stirring occasionally.

Add the cooked chickpeas, mushrooms and dill and gently cook for another 5 minutes. Serves 4 - 6.