I know, it sounds weird, but ohmigosh, chickpea gravy. Yum.
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I am in awe of the woman who took this photo. I have NEVER had any luck getting a usable photo of chickpea gravy. After all, it’s just a blob of beige stuff. Some day, I hope to have the skill and/or light to produce a good shot of something so blobby.
But that’s neither here nor there. What’s here AND there is this: You must make this gravy. Even if you’re a confirmed meat-eater, you gotta try this stuff. Preferably the actual recipe from Vegan with a Vengeance, by Isa Chandra Moskowitz, but my simplified version, below, works great, too.
Yesterday, I took two pot pies to a work potluck. One had poultry in it; one tofu. Both used this gravy as their gravy. Both were gobbled up (though I admit the turkey/chicken one went much more quickly). Carin says that if she had to be a vegetarian, she could, so long as she had this gravy and some seitan to eat. She didn’t fully believe that it was vegan at first, and it’s super-healthy, so if you’re a gravy fiend like me, you can drink the stuff and not feel like you just injected your arteries with epoxy. How great is that?
For a quick meal, boil some potatoes, and in the time they’re boiling, whip up this gravy. Side salad or a piece of fruit, and you’re good to go!
1/4 cup flour
1 onion, quartered and thinly sliced
1 tablespoon olive oil
3 cloves garlic, minced
juice of 1 lemon
3 tablespoons soy sauce
1 teaspoon no-salt seasoning
1 pinch rosemary
2 cups (or 1 can) cooked drained chickpeas
1/4 cup nutritional yeast (optional, but it really does make it better)
Whisk 1/4 cup flour into 2 cups of water and set aside.
In heavy skillet (I use cast iron), sautee onion in oil 8-10 minutes on medium-high heat, stirring often, until the onions are getting pretty dark brown. Add garlic and sautee 2 minutes more, stirring often. Add lemon juice, soy sauce, and spices and stir. Add chickpeas and mash with a potato masher until there are no obviously whole beans left. Add flour/water mixture and stir for a few minutes until the gravy is nice and thick. Turn the heat way down and add nutritional yeast, and stir until it’s all incorporated. Keep warm until it’s time to eat.
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I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.
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