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Easy Tasty Low Fat Chickpea Gravy Recipe
Gluten free vegan, vegetarian gravy, for holiday or everyday recipes
12 - 14 Servings: Tasty, low fat vegan, vegetarian chickpea gravy, gluten free, great for dressing up vegetarian or vegan thanksgiving recipes or everyday meals without adding a lot more calories.
Chickpea gravy is delicious with all vegetarian holiday foods, like baked tofu, lentil loaf, mashed potatoes, stuffing - or to dress up everyday foods, including veggies and grains. We like it over Tofu Veggie Stir Fry, and often make it right in the pan with the veggies.
You can find chickpea or besan flour in the ethnic food section of grocery stores, or at an Indian food shop, or online. It's kind of an essential ingredient, but if you can't find it, use unbl. wh. flour or spelt flour. For a gluten free alternative, use almond, quinoa or amaranth flour.
If it's just a few of you, half the recipe, and save any extra for the holiday leftovers - an important part of the tradition!
Note: Chickpea gravy will thicken up in cooking. Add more vegetable stock as needed, until it seems the right thickness.
Ingredients:
Makes 6 - 7 Cups of Chickpea Gravy
- 1 Tbsp olive oil
- 1 or 2 garlic cloves, peeled and minced OR 1/4 tsp garlic powder
- 1 Tbsp minced fresh ginger root OR 1/2 tsp dried
- 1/2 tsp gr. coriander
- 1/2 tsp gr. cumin
- 1/2 tsp paprika
- 4 cups vegetable stock OR 1 veggie bouillon cube dissolved in 4 cups boiling water)
- 1/3 cup chick pea (besan) flour
- Salt and freshly ground pepper to taste
- 1 Tbsp soy sauce or Braggs Liquid Aminos or to taste
Gravy Directions:
- Dissolve the veggie cubes in simmering water
- Heat olive oil in a heavy saucepan on medium-low
- Sauté the garlic and ginger in the oil until it starts to brown
- Add chick pea flour & spices and stir for 5 minutes
- The flour and spices will start to brown and form a thick paste with the oil
- Gradually add the veggie broth, stirring constantly with a whisk
- Cook until thickened, add soy sauce or Braggs, salt & pepper to taste
