This is my de-gluten-ized, simplified, and tweaked take on a ‘Punk Rock Chickpea Gravy’ from Iza Chandra Moskowitz’s Vegan with a Vengeance. I thought it might be a bit too vegan-esque for my husband, but apparently I was wrong (to the extent that I now make this every Sunday). The girls have also had it numerous times (without the cumin) over mashed potatoes (white, and sweet potatoes on another occasion), and it went down a storm. I managed to slosh 1/2 a glass of white wine in it on New Year’s eve, and that was rather good too.
The quantities here should serve 4, if folks aren’t drinking the stuff!
Make sure the chickpeas are soft before adding them; some brands of tinned chickpeas are a little too crunchy.
2 tsps Earth Balance margarine or oil
1/2 large onion, diced
3 cloves garlic, minced
1/2 tsp cumin (optional – gives a slight curry flavor)
2 tbsp nutritional yeast
1/4 cup (1 oz) almond flour
1 tin garbanzo beans / chickpeas, drained
1-2 tbsp Braggs (or other gluten free soy sauce/tamari)
1/2 – 1 tsp lemon juice (optional)
1 tbsp chickpea miso
1/8 tsp ground black pepper
Gently sauté the onion in the fat until softened.
Add the garlic, and warm through for a couple of minutes.
Stir in the cumin (if using), nutritional yeast, almond flour, and garbanzo beans.
Once the almond flour has absorbed the Earth Balance, gradually stir in 1 cup (8 fl oz) of water.
Stir in the lemon juice, Braggs (or other gluten free soy sauce), chickpea miso, and pepper.
Partially or fully blend with an immersion blender.
Adjust thickness – up to another 1/2 cup (4 fl oz water), and seasonings, if necessary.