Savory Chickpea Gravy

Name: Savory Chickpea Gravy
Yield: Makes 3 cups (750 ml)
Ingredients: 1 cup (250 ml) cooked or canned chickpeas, drained and rinsed; ½ teaspoon (2 ml) dried sage; ½ teaspoon (2 ml) dried parsley; 2 cups (500 ml) water, plus more as needed; 2 tablespoons (30 ml) cornstarch or arrowroot starch; 1 onion, finely diced; ¼ cup (60 ml) tamari; ½ teaspoon (2 ml) dried thyme; ½ teaspoon (2 ml) dried rosemary; 4 cloves garlic, crushed; ½ teaspoon (2 ml) ground black pepper; ½ teaspoon (2 ml) ground celery seeds

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Use all the seasonings listed in the recipe or just some of them. Either way, you will still have a lovely, aromatic, and protein-rich gravy.

Ingredients

2 cups (500 ml) water, plus more as needed
1 onion, finely diced

Side dish
Gluten-free
Vegan

Method

Put 2 tablespoons (30 ml) of the water and the onion in a medium saucepan. Cook over medium heat, stirring occasionally, until the onion is soft, about 5 minutes. Add a little more water if needed to prevent sticking.

Put 1 cup (250 ml) of the water and the chickpeas, tamari, and garlic in a blender and process until smooth. Add the remaining water and the cornstarch, parsley, sage, ros