(6 servings)

3 c Chick peas
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, chopped
2 ea Celery stalks, chopped
2 ea Carrots, finely chopped
1/4 c Tamari
1 ts Cumin powder
1 ea Salt to taste
1/4 ts Turmeric
3 tb Tahini

Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well.
Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well.
Place in a large baking pan or two small loaf pans & bake at 375F for 45 minutes.
Serve with a salad &/or vegetables on the side.
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