Chickpeas and Béchamel 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 Béchamel Sauce

Recipe by Lisa Turner Cuisine: French Mediterranean Published on November 13, 2007 Simple and easy-to-prepare dish of buttery soft chickpeas served in a creamy béchamel sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 medium onion, chopped 2 tablespoons whole wheat flour 1 heaping tablespoon tahini 1 teaspoon sea salt, or to taste 1 3/4 cup water or reserved cooking liquid from the chickpeas 4 to 5 mushrooms, chopped (optional) 3 tablespoons fresh dill (2 teaspoons dried) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with 3 cups of fresh water. Bring to a boil, immediately reduce the heat to low, cover, and simmer for 1 to 2 hours or until chickpeas are buttery soft. Drain, reserving the soaking liquid. Wipe the saucepan dry and add the olive oil. Heat over medium heat, then toss in the onion and sauté for 5 minutes or until softened. While the onion is cooking, combine the flour, tahini and salt with 1 3/4 cup of the reserved chickpea cooking liquid or water. Once the onion is soft, add the liquid to the pan. Bring to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally. Add the cooked chickpeas, mushrooms and dill and gently cook for another 5 minutes. Serve hot or warm over a bed of fresh cooked white or brown rice. Makes 4 servings