Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: heat oil in heat-proof casserole. stir in onion, garlic, parsley, coriander, salt, pepper and saffron. cook lightly. add chicken and turn to coat evenly with mixture. arrange lemon wedges on top. cover and simmer 1 1/2-2 hours, turning occansionally. remove chicken and lemon wedges to a warm platter. cook remaining liquid over high heat until reduced to a thinck sauce. add olives and heat through. pour iver chicken and serve. excellent with fluffy white rice.