Punkrock Chickpea Gravy Recipes

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MASALA CHOLE (AUTHENTIC INDIAN CHICKPEA GRAVY) RECIPE BY TASTY



Masala Chole (Authentic Indian Chickpea Gravy) Recipe by Tasty image

Here's what you need: chickpeas, medium onion, crushed tomato, ginger, garlic, water, avocado oil, whole bay leaves, whole dry chili peppers, cinnamon stick piece, cumin seeds, salt, turmeric, paprika, red chili powder, chana masala powder

Provided by Gita Kshatriya

Yield 6 servings

Number Of Ingredients 16

4 cups chickpeas
1 medium onion, finely diced
½ cup crushed tomato, (or 2 fresh Roma tomatoes, diced)
2 tablespoons ginger, grated
3 cloves garlic
1 cup water, (adjust as needed)
2 tablespoons avocado oil
2 whole bay leaves
2 whole dry chili peppers
cinnamon stick piece
½ teaspoon cumin seeds
1 teaspoon salt
½ teaspoon turmeric
2 teaspoons paprika
red chili powder, (optional, to add spice)
2 teaspoons chana masala powder, (optional, not required)

Steps:

  • Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
  • Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
  • Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
  • Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
  • Let simmer for about 5 minutes with lid on.
  • Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.
  • Serve alongside basmati (white) rice, naan or roti.
  • Enjoy!

Nutrition Facts : Calories 195 calories, Carbohydrate 27 grams, Fat 7 grams, Fiber 8 grams, Protein 7 grams, Sugar 7 grams

PUNKROCK CHICKPEA GRAVY



Punkrock Chickpea Gravy image

Deliciously AMAZING vegan gravy from Vegan with a Vengeance. Perfect for smothering mashed potatoes. I made this for our Mother's Day meal, and I fell in LOVE with it. They mention in the cookbook that you will be tempted to make this once a week, and I think they are right. There were no vegetarians present at dinner, much less any vegans, but the gravy was well received by everyone! I didn't have mustard seeds the first time I made this, so I used 1 tsp ground yellow mustard and it worked just fine.

Provided by Kozmic Blues

Categories     Sauces

Time 25m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup all-purpose flour
2 cups water
1 tablespoon olive oil
1 medium onion, quartered and sliced thin
2 teaspoons mustard seeds
3 garlic cloves, minced
1 (14 1/2 ounce) can chickpeas, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried coriander
3 tablespoons soy sauce
1 lemon, juice of
1/4 cup nutritional yeast
1/2 cup water, if needed

Steps:

  • Mix the flour with 2 cups of water until the flour is mostly dissolved.
  • Heat a large skillet over medium heat.
  • Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted.
  • Add the garlic and saute for 2 minutes more.
  • Add the chickpeas; use a potato masher to mash them (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok.
  • Add the herbs and spices, soy sauce, and lemon juice.
  • Scrape the bottom of the pan to loosen any browned bits of onion.
  • Lower heat and pour the flour mixture into the pan.
  • Stir constantly until a thick gravy forms.
  • Stir in the nutritional yeast.
  • If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.

Nutrition Facts : Calories 125.2, Fat 3, SaturatedFat 0.4, Sodium 537.1, Carbohydrate 19.7, Fiber 4.4, Sugar 0.9, Protein 6.5

VEGAN GRAVY



Vegan Gravy image

My friend made this gravy for our Thanksgiving potluck...we put it on our potatoes, stuffing...everything. It is an easy recipe to follow and takes mere minutes.

Provided by Lindsey Lawrence

Categories     Low Protein

Time 20m

Yield 5 serving(s)

Number Of Ingredients 12

1/2 cup vegetable oil
6 cloves garlic, minced
3 slices yellow onions, chopped
1/2 cup all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
5 -6 white mushrooms, sliced (optional)
flour (optional) or cornstarch (optional)

Steps:

  • Pour the oil in a saucepan and heat.
  • Add garlic and onions and saute 5 minutes.
  • Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
  • Gradually stir in the water and add spices.
  • Keep adding cornstarch or flour until it is the right thickness for you!
  • Serve hot.

Nutrition Facts : Calories 265.7, Fat 22.1, SaturatedFat 2.9, Sodium 1041.6, Carbohydrate 13.7, Fiber 1.4, Sugar 0.7, Protein 4.4

PUNKROCK CHICKPEA GRAVY



PUNKROCK CHICKPEA GRAVY image

Categories     Side

Yield 1

Number Of Ingredients 17

1/4 cup all-purpose flour
2 cups water
1 tablespoon olive oil
1 medium onion, quartered and sliced thin
2 teaspoons mustard seeds
3 garlic cloves, minced
1 (14 1/2 ounce) can chickpeas, rinsed and drained
2 pinches ground cumin
2 pinches paprika
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried coriander
3 tablespoons soy sauce
1 lemon, juice of
1/4 cup nutritional yeast
1/2 cup water, if needed

Steps:

  • 1. Mix the flour with 2 cups of water until the flour is mostly dissolved. 2. Heat a large skillet over medium heat. 3. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted. 4. Add the garlic and saute for 2 minutes more. 5. Add the chickpeas; use a potato masher to mash them (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok. 6. Add the herbs and spices, soy sauce, and lemon juice. 7. Scrape the bottom of the pan to loosen any browned bits of onion. 8. Lower heat and pour the flour mixture into the pan. 9. Stir constantly until a thick gravy forms. 10. Stir in the nutritional yeast. 11. If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.

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