Chickpea Gravy


Gravy. Yet another dish I HATED even during my pre-vegetarian life.

It always smelled funny and looked like dirty water to me. I skipped over any gravy at the Thanksgiving table and just didn’t want any brown mess tampering with my delicious potatoes.

That being said, I had read some recipes for chickpea gravy that sounded scrumptious. I was also prepping to make some smashed potatoes (stay tuned for that recipe) and figured this might be the prime time to give vegan gravy a go.

And I’m SO thrilled that I did. The aroma, creamy consistency and savory spices made for a melt-watering sauce. It was actually really easy to make and barley to 15 minutes to whip together. A must try!

4 cups vegetable broth

1/3 cup chickpea flour

1/3 cup cooked chickpeas

3 garlic cloves, minced

2 tbsp olive oil

1 tsp sea salt

1/2 tsp paprika

1/2 tsp dry mustard

1/4 tsp black pepper

  • In a frying pan over medium heat, cook olive oil and garlic for 2 minutes
  • Add chickpea flour, salt, paprika, dry mustard and black pepper and cook for 2 more minutes, stirring
  • Add chickpeas and 1 cup veggie broth and continue stirring over medium heat for 3 minutes
  • Add another cup veggie broth and cook for 3 more minutes
  • Repeat until broth is gone
  • Once gravy is absorbed and creamy, pour into blender and pulse until chickpeas are blended



About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

One response »

  1. Pingback: Mashed Potato & Gravy Shepard’s Pie « The Vegan Pact

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