Monday, March 06, 2006

Punk Rock Chickpea Gravy

Melanie, a woman on a cooking forum I belong to, shared a recipe today that is called Punk Rock Chickpea Gravy from the cookbook "Vegan with a Vengeance". It sounded delicious, so I decided to make it this evening for dinner as a topping for boiled potatoes. My sons laughed when I told them the name of the gravy! It was delicious and is something I will prepare again. The seasonings are savory and meld well together. I made a few changes, using vegetable broth instead of water, and sorghum and corn flours rather than all-purpose. This is a great recipe! I hope you enjoy it also.

Punk Rock Chickpea Gravy

1/4 cup all-purpose flour
2 1/2 cups water
1 Tbsp. olive oil
1 medium size onion, diced
2 tsps. mustard seeds
3 cloves garlic, minced
2 cups cooked chickpeas, drained, or 1 (16 ounce) can, drained
2 pinches of ground cumin
2 pinches of paprika
pinch of dried rosemary
pinch of dried thyme
pinch of dried oregano
pinch of ground coriander
3 Tbsp. soy sauce
Juice of 1 lemon
1/4 cup nutritional yeast

Saute onions in olive oil. Add mustard seeds and garlic and continue to brown until seeds pop and garlic is soft. Add water (or broth) and flour to skillet and whisk until well blended. Add seasonings and heat until gravy thickens. Add soy sauce, juice of lemon, and nutritional yeast. Stir to blend well. Serve and enjoy!


  1. Looks wonderful. I copied the recipe and will try it this week. Might have it over potatoes with choplets breaded and fried.

  2. Yum, choplets would be delicious with this! I miss them, but since they contain gluten, we no longer use the 'veggie meats' for family meals. Enjoy them for me, okay?


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