PUNK ROCK CHICKPEA GRAVY

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 185.2
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 387.2 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.5 g

View full nutritional breakdown of PUNK ROCK CHICKPEA GRAVY calories by ingredient
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Introduction

from Vegan With A Vengeance, by Isa Moskowitz from Vegan With A Vengeance, by Isa Moskowitz
Number of Servings: 10

Ingredients

    1/2 cup whole wheat flour (or spelt)
    5 cups water (or use some bean juice)
    2 TB olive oil
    2 medium onion, quartered and sliced thin
    1 TB + 1 tsp black mustard seeds
    6 cloves garlic, minced
    4 cups garbanzo beans, cooked
    4 pinches cumin
    4 pinches paprika
    2 pinces rosemary
    2 pinches oregano
    2 pinches coriander, ground
    6 TB Bragg's aminos (or use tamari)
    juice of 2 lemons
    1/2 cup nutritional yeast.

Tips

Serving Size: make 10 half-cup servings.

This became an instant keeper first time I made it. I freeze it in 1-pint glass jars and thaw as needed.


Directions

Mix flour with 4 cups of water until mostly dissolved.

Heat oil in large skillet. Add onions, then mustard seeds,
saute for 10 minutes. Add garlic, saute 2 minutes more.

Add garbanzos, mash with potato masher but leave a few pieces (don't make a paste).

Add spices, soy sauce, lemon juice, coom a few minutes.

Lower the heat and add the flour mixture, stir constantly. Add nutritional yeast. Add more water as needed.

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