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Chick Pea Gravy

by Kristina Wentzell This recipe is addictive--really yummy. Serve with mashed potatoes, caulipots or just as a side dish.

Prep
Cook
Serves 6people
Ingredients
1/4
cup all-purpose flour
2
+ cups water
1
tbsp olive oil
1
medium onion, quartered and sliced thin
2
tsp mustard seeds
3
garlic cloves, minced or pressed
2
cup or 1 (14 1/2 ounce) can chickpeas, rinsed and drained
2
pinches ground cumin
2
pinches paprika
1
pinch dried rosemary
1
pinch dried thyme
1
pinch dried oregano
1
pinch dried coriander
3
tbsp soy sauce
1
lemon, juice of
1/4
cup nutritional yeast
1/2
cup water, if needed
Directions
1.
Mix the flour with 2 cups of water until the flour is mostly dissolved. Set aside.
2.
Heat a large skillet over medium heat.
3.
Add the olive oil, onions and mustard seeds; cook for 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 (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok)
4.
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.
5.
Stir constantly until a thick gravy forms. Stir in the nutritional yeast.
6.
If it looks too thick and pasty, add a little of the extra water and mix well. It may look like it doesn't want any more water added to it, but just keep mixing with a wire whisk, and it will loosen up.
7.
Keep warm until ready to serve.

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