5 Ingredients or Fewer

Garbanzo Chickpea Gravy

by:
November  4, 2010
5
2 Ratings
Garbanzo Chickpea Gravy
  • Serves about 2 cups
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

What You'll Need
Ingredients
  • 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
Directions
  1. Using a mortar and pestle, crush the herbs and the garlic together.
  2. 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.
  3. 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.
  4. 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.
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12 Reviews

basil
basil August 4, 2023
Incredible! Followed exactly as written and it came out perfectly thick and flavorful! Made this to eat with a veggie loaf and mashed potatoes with a side of steamed green beans. Definitely quick and easy.
 
Katie S.
Katie S. November 21, 2018
So good!!
 
MsShanaRobinson
MsShanaRobinson November 11, 2010
I'd love to test this recipe! It looks amazing and I'm definitely gearing up for the holidays!
 
mrslarkin
mrslarkin November 5, 2010
This sounds cool! You should tag it gluten free, too.
 
vvvanessa
vvvanessa November 5, 2010
unfortunately, i don't think i can because it's already been submitted to a contest. do you know if there's a way to do it?
 
mrslarkin
mrslarkin November 5, 2010
Aah, you are right! Just missed the deadline for this contest.
 
pottedherbs
pottedherbs November 4, 2010
Really excited about this recipe, vvvanessa! Making gravy from garbanzo flour never occurred to me and it's a great alternative for people who can't eat wheat.
 
vvvanessa
vvvanessa November 5, 2010
i didn't even think of this as gluten-free until you mentioned it. thanks!
 
lapadia
lapadia November 4, 2010
I LOVE this gravy, vanessa! I am sooooo making it!
 
vvvanessa
vvvanessa November 5, 2010
i hope you like it!
 
dymnyno
dymnyno November 4, 2010
I love these flavors!!! Will be trying sooooon!
 
vvvanessa
vvvanessa November 5, 2010
it's super herby and savory and really quick to put together. i hope you enjoy it.