Recipe - Punk Rock Chickpea Gravy

[Guest guest]

This recipe was posted to the Christian vegan recipe list (thanks to Melanie)

and happily snarfed up by yours truly. The author hosts a vegan cooking show

which you can see if you live in NYC. Her website is: http://www.theppk.com/

 

This makes a chunky-textured, delicious gravy. I followed the recipe almost

exactly (something I don't often do) using pressure-cooked chickpeas instead of

canned, and an extra clove of garlic. Melanie's and my notes follow the recipe.

 

 

* Exported from MasterCook *

 

Punk Rock Chickpea Gravy

 

Recipe By :Isa Chandra Moskowitz

Serving Size : 6 Preparation Time :0:00

Categories : Legumes Sauces & Gravies

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup all-purpose flour

2 1/2 cups water -- approximately

1 tablespoon olive oil

1 medium onion -- quartered and thinly sliced.

2 teaspoons mustard seeds

3 cloves garlic -- minced

2 cups cooked chickpeas -- drained, or

1 16 ounce can chickpeas -- drained and rinsed

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/8 teaspoon dried rosemary

1/8 teaspoon dried thyme

1/8 teaspoon dried oregano

1/8 teaspoon ground coriander

3 tablespoons soy sauce

1 lemon -- juice of

1/4 cup nutritional yeast

 

Mix the flour with 2 cups of the water until the flour is mostly dissolved.

 

Heat a large skillet (preferably cast iron) over medium heat. Add the olive oil

and let heat for 20 seconds or so. Add the onions and mustard seeds; cook for

about 10 minutes, stirring occasionally, until the onions are browned and the

mustard seeds are toasted. Add the garlic and saute for 2 minutes more.

 

Add the chickpeas; use a potato masher to mash them--you don't want to mash them

into a paste, just make sure each one is broken up although if there are a few

whole ones left that is okay. Add the herbs and spices, soy sauce, and lemon

juice. Scrape the bottom of the pan to loosen any browned bits of onion.

 

Lower heat and pour the flour mixture into the pan. Stir constantly until a

thick gravy forms. Stir in the nutritional yeast. If it looks too thick and

pasty, add more water and mix well. It may look like it doesn't want any more

water added to it, but just keep mixing and it will loosen up.

 

Keep warm until ready to serve.

 

Melanie's extra note: I like to let this simmer a moment longer, just to let the

dried herbs and nutritional yeast meld a little better...

 

Nan's notes: Since a pinch is considered to be 1/8 tsp, I converted all her

'pinches' accordingly. I guessed at the number of servings, deciding on six,

which will yield portions of over 6 fluid ounces (180 ml) each.

 

The next time I make this, however, I'll dice the onions — I wasn't too crazy

about the texture of the onion slivers in the gravy, although most of them

disappear during the mashing process. - N.B.

 

Source:

" Vegan with a Vengeance "

S(Formatted by):

" N. Braswell, Mar-09-2006 "

Yield:

" 4 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 168 Calories; 4g Fat (21.7% calories from

fat); 9g Protein; 26g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 529mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat.

 

NOTES : Melanie's note: ...This gravy is SO good. [isa's] comment on her recipe

is " If I had to reveal my soul via gravy, this would be it... " And it is

soul-revealing gravy.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0