Monday, February 08, 2010

Punk Rock Chickpea Gravy

How about trying a new recipe?  Here's one that is delicious!  Punk Rock Chickpea Gravy is from the cookbook "Vegan with a Vengeance".  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 (or gluten-free flour blend)
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. Oh my, La Tea Dah. That is a very different recipe. Do you use it like regular gravy, on rice, or what? Would like to try it as I love chickpeas. Sincerely, Susan from

  2. Chickpeas are showing up in everything! My daughter-in-law made her famous chocolate chip cookies with chickpeas. I can't believe that the grands turn my normal ones down to eat those. :D

    Love the list of spices and may use them for some "regular stuff."


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