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Author Notes: Back in my vegetarian days, I used this recipe often to liven up my tofu and veggies. Twenty years later, I am no longer meat-free, but I still turn to this lip-smacking gravy, which I love, in part, because it's simply flavorful without trying to be meaty. My favorite combination of herbs to use is thyme, rosemary, and oregano, but there are many delicious ways to put this gravy together. Thanks to Vegetarian Times, my main resource for veggie recipes way back when, for providing the original recipe, the exact proportions and ingredients of which are now long-forgotten but whose tastiness endures. - vvvanessa
Serves about 2 cups
- 1 1/2 teaspoons dried herbs, such as thyme, oregano, rosemary, basil, or parsley
- 1/2 teaspoon granulated garlic
- 1/3 cup garbanzo flour
- 3 tablespoons extra virgin olive oil
- 2 cups vegetable stock
- 3-4 teaspoons freshly squeezed lemon juice
- 1/4-1/2 teaspoons kosher salt
- freshly ground black pepper
- Using a mortar and pestle, crush the herbs and the garlic together.
- Warm a heavy-bottomed saucepan over medium heat. Add in the garbanzo flour and herbs and garlic. Keeping a careful eye, toast the mixture by shaking the pan and using a whisk to keep everything moving constantly. The flour can burn very easily, so if necessary, lower the heat or remove the pan from the heat altogether for a moment or two. The flour should turn a couple of shades darker and smell lightly toasted when ready.
- Working quickly, lower the heat to medium-low and add in the olive oil. Whisk it together with the flour mixture until it is all pulled together, again lowering the heat if necessary to prevent scorching.
- Add in the stock and continue to whisk vigorously until smooth. (The gravy tends to lump up easily, so be aggressive with the whisking.) Stir in the lemon juice. Season with salt and a few grinds of black pepper. Serve hot.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
- This recipe was entered in the contest for Your Best Gravy
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