Chickpea Gravy

This gravy is not only loaded with nutrients and protein, but tastes delicious! Use it on top of sweet potatoes, mashed potatoes, meat, veggie burgers, vegetables (such as broccoli and cauliflower) and more!

Yields5 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 1 tsp extra virgin olive oil or coconut oil
 1 small onion, chopped roughly
 3 garlic cloves, chopped
 2 tsp dried thyme
 1 tsp dried rubbed or powdered sage
 several pinches of freshly ground black pepper
 2 tbsp arrowroot powder
 ¾ cup reduced sodium vegetable broth
 ¾ cup water
 1 15 oz can no salt added chickpeas (aka garbanzo beans), drained and rinsed
 2 tbsp coconut aminos

1

Preheat a saucepan over medium-high heat. Saute the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and pepper and cook for about 3 minutes more.

2

While that is cooking, whisk the arrowroot into the veggie broth and water until dissolved.

3

Add the beans, broth mixture, and coconut aminos to a food processor or blender. Blend until smooth. Add the onions and other stuff from the pan to the blender/food processor and puree again until smooth.

4

Add back to the pot and stir often over medium heat to thicken.

5

Once the gravy thickens, lower the heat to low. Now you can decide exactly how thick you want the gravy by adding splashes of water, anywhere between 1/4 and 1/2 cup. Keep warm and covered until ready to serve.

Notes:
6

Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.

7

Recipe from the book Appetite for Reduction by Isa Chandra Moskowitz, published by Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010. www.dacapopress.com).

Photo from https://holycowvegan.net/cook-that-book-appetite-for-reduction/.

Nutrition Facts

Serving Size 1/2 cup

Servings 5


Amount Per Serving
Calories 140
% Daily Value *
Total Fat 3g5%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 180mg8%
Potassium 0mg
Total Carbohydrate 22g8%
Dietary Fiber 6g24%
Sugars 2g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tsp extra virgin olive oil or coconut oil
 1 small onion, chopped roughly
 3 garlic cloves, chopped
 2 tsp dried thyme
 1 tsp dried rubbed or powdered sage
 several pinches of freshly ground black pepper
 2 tbsp arrowroot powder
 ¾ cup reduced sodium vegetable broth
 ¾ cup water
 1 15 oz can no salt added chickpeas (aka garbanzo beans), drained and rinsed
 2 tbsp coconut aminos

Directions

1

Preheat a saucepan over medium-high heat. Saute the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and pepper and cook for about 3 minutes more.

2

While that is cooking, whisk the arrowroot into the veggie broth and water until dissolved.

3

Add the beans, broth mixture, and coconut aminos to a food processor or blender. Blend until smooth. Add the onions and other stuff from the pan to the blender/food processor and puree again until smooth.

4

Add back to the pot and stir often over medium heat to thicken.

5

Once the gravy thickens, lower the heat to low. Now you can decide exactly how thick you want the gravy by adding splashes of water, anywhere between 1/4 and 1/2 cup. Keep warm and covered until ready to serve.

Notes:
6

Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.

7

Recipe from the book Appetite for Reduction by Isa Chandra Moskowitz, published by Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010. www.dacapopress.com).

Photo from https://holycowvegan.net/cook-that-book-appetite-for-reduction/.

Chickpea Gravy

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