Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: put chickpeas in a large saucepan. add water to cover and stir in 1 tsp of salt. bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour. drain the chickpeas and discard any loose skins. in a serving bowl, combine all the remaining ingredients. add the chickpeas and toss well. cover and refrigerate for atleast 4 hours before serving.