Garbanzo Bean Gravy Recipes

GARBANZO BEAN GRAVY

Steps:

• Bring the water and onions to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until the onions are very tender, about 10 minutes. Meanwhile, puree the garbanzo beans in a blender using as much of the reserved liquid as needed to achieve a smooth puree. Stir the garbanzo puree into the onions along with the salt, basil, soy sauce, and poultry seasoning. Stir in the flour until incorporated, then use an immersion blender to blend the gravy until smooth.
• Return the gravy to a simmer, then reduce the heat to low. Cover, and simmer 20 minutes, stirring frequently.

SAVORY GARBANZO BEAN "MEAT" LOAF (CHICKPEA)

Steps:

• Drain and rinse chickpeas.
• Place chickpeas, garlic, olive oil and tahini in a food processor and puree.
• Place onions, carrots and celery in a large mixing bowl and add pureed chickpeas.
• Fold in remaining ingredients.
• Place in a greased loaf pan and bake at 325 for 45 minutes to 1 hour.
• You can also split the mix between two pans and freeze half for future.

RED LENTIL CHICKPEA LOAF WITH MUSHROOM GRAVY

Steps:

• Preheat your oven to 350F and lightly spray a standard sized loaf pan with oil. Place the walnuts on a lined baking sheet and toast for 5 minutes. Remove the walnuts from the oven and chop them finely.
• Place the chickpeas in a large mixing bowl. Use a potato masher or a big fork to mash them up. They should all be broken down, but it's fine to see some flattened whole chickpeas and halves: texture is good!
• Heat the 2 teaspoons olive oil in a deep skillet or medium sized pot over medium heat. Add the onion, celery, and carrot. Cook for 5-7 minutes, or until all of the vegetables are tender and the onion is clear. Add the red lentils, water or broth, thyme, and rosemary. Increase the heat and bring the mixture to a boil. Then lower the heat to a simmer and cover. Cook for 12-15 minutes, or until the lentils are completely tender. Give the mixture a good stir to break them down and make them mushy.
• Add the lentil mixture to the chickpeas, along with the finely chopped walnuts and breadcrumbs. Mix everything well, then season to taste with salt and freshly ground black pepper. Pack the mixture into your prepared loaf pan, then smooth over the top with a spatula. Brush the 1/4 cup ketchup over the top.
• Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is browning.
• While the loaf bakes, prepare the gravy. Heat the remaining teaspoon oil in a saucepan over medium low heat. Add the mushrooms. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are soft and shrunken down and have released all of their juices. Add the broth and tamari to the pot and stir.
• Place the flour and nutritional yeast in a small, heatproof bowl. Use a ladle to remove 3/4 cup broth from the pot (avoid getting any mushrooms in there) and add the hot liquid to the bowl with the flour and nutritional yeast. Whisk it all together to create a smooth slurry, then return all of it to the pot. Continue to heat and stir the gravy until it's thickened up, about 2 minutes. Serve over your loaf and enjoy!

GARBANZO BEAN GRAVY

Steps:

• Heat the oil in a deep skillet, using medium-high heat. Stir in the garbanzo four with a whisk until it is lightly browned and exudes a nut-like fragrance. Remove from heat and cool. Add 2 cups of water, nutritional yeast and tamari and place over low heat, cooking and stirring with the whisk until the gravy begins to thicken, Add 2-3 cups more water to make a smooth, gravy-like consistency. Now add the herbs(fresh if you can get them.) Cook the gravy until it is smooth and creamy, adding lemon juice at the very end of the cooking. This gravy freezes very well for future use.