Chickpea Gravy

Gravy. Yet another dish I HATED even during my pre-vegetarian life.

It always smelled funny and looked like dirty water to me. I skipped over any gravy at the Thanksgiving table and just didn’t want any brown mess tampering with my delicious potatoes.

That being said, I had read some recipes for chickpea gravy that sounded scrumptious. I was also prepping to make some smashed potatoes (stay tuned for that recipe) and figured this might be the prime time to give vegan gravy a go.

And I’m SO thrilled that I did. The aroma, creamy consistency and savory spices made for a melt-watering sauce. It was actually really easy to make and barley to 15 minutes to whip together. A must try!

3 cups vegetable broth

1/3 cup chickpea flour

1 can chickpeas

4 garlic cloves, minced

2 tbsp olive oil

1 tsp sea salt

1 tsp paprika

1 dry mustard

1 tsp all purpose seasoning

1/2 tsp dried thyme

1/2 tsp black pepper

• In a frying pan over medium heat, cook olive oil and garlic for 2 minutes
• Add chickpea flour, salt, paprika, dry mustard, thyme, all purpose seasoning and black pepper and cook for 2 more minutes, stirring
• Add chickpeas and 1 cup veggie broth and continue stirring over medium heat for 3 minutes
• Add another cup veggie broth and cook for 3 more minutes
• Repeat until broth is gone
• Once gravy is absorbed and creamy, pour into blender and pulse until chickpeas are blended