Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 4-5 quart saucepan, heat oil. add carrots, garlic, and onion; cook until tender. set aside. meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice. stir pureed mixture into saucepan. add remaining ingredients including vegetable stock. cover and cook for 5 minutes to heat through. top with garnish if desired. •variations: substitute olive oil for safflower oil.

Target recipe: soak the beans overnight in warm water. strain and dust with baking soda. let stand for 15 minutes. rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins). place in strainer and rinse thoroughly for several minutes. put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises. add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours. serve hot with lemon slices.