Phenomenal Chickpea Toss

I made this dish on Sunday night after we came home from the Love Your Mother Earth Festival rather exhausted.  Matt wasn't feeling cooking at all.  I wasn't feeling particularly ambitious about cooking either, but I was seriously craving some hearty, flavorful food.  I thought this recipe might suit both.  It had apparently been a while since I had made it because I was almost surprised by what a delight it was for the taste buds.   It was one of the situations where I knew I was full, but boy was it tempting to keep on eating just because the favors were so darn good!  (I did restrain myself, but mainly because I knew I could have the leftovers for lunch if I managed to show a little self-control.)   It certainly falls into the category of being one of my all time favorite dishes.

Phenomenal Chickpea Toss

1 small onion, chopped
2 cloves garlic, minced

2 teaspoons dark sesame oil

2 cups chickpeas, cooked

2 Tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon curry powder

2 Tablespoons tahini or other nut butter

2-3 teaspoons maple syrup or honey

1/4 cup water

In a medium sauce pan, saute the garlic and onion in the sesame oil over medium-high until translucent. 
Reduce heat to medium and add in remaining ingredients.
Simmer for 5 - 10 minutes.
Toss with stir-fried veggies and rice or noodles.