This Chickpea Gravy is a simple, low-fat sauce that offers a lot of flavor and works with lots of different meals. I finally got around to making it for a cooking class focused on Essential Sauces- and it was a hit with the students. Use the most flavorful broth you can find, or make your own for the richest gravy possible. Serve with mashed vegetables, drizzled on grains, or smothered on your favorite vegetable-based protein thingys like tofurky and seitan.
¼ cup olive oil
1-2 cloves garlic, minced
½ teaspoon each ground coriander, black pepper, and paprika
2-3 cups vegetable or mushroom stock
6 Tablespoons chickpea (garbanzo) flour, sifted
- Heat olive oil in a heavy saucepan on medium-low. Add garlic and cook until just browned.
- Lower heat. Add flour and spices and stir until mixtures thickens. Cook for five minutes, stirring continuously, until flour mixture browns slightly and is fragrant- but be careful not to burn.
- Slowly stir in vegetable broth, whisking continuously until gravy thickens, adding more broth for a thinner consistency. Enjoy with your favorite faux meat, potatoes, rice, or veggies!
Yield: 2-3 cups gravy