Savory Chickpea Gravy

Recipe: Savory Chickpea Gravy

Summary: Makes about 3 cups


  • 3 tbsp olive oil
  • 1 cup chickpea flour
  • 1 tsp dried sage 5 ml
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crumbled
  • 1/4 tsp pepper
  • 31/2 cups hot water
  • 1–2 tbsp umeboshi plum vinegar
  • 1 tbsp balsamic vinegar
  • Salt to taste


  1. In a large saucepan, heat the oil over medium heat.
  2. Stir in the chickpea flour, sage, thyme, rosemary, and pepper, stirring constantly to form a smooth, thick paste.
  3. Cook over medium heat until the flour is lightly toasted, about 5 to 10 minutes or until the flour no longer tastes raw.
  4. Remove from the heat.
  5. Gradually whisk in the hot water, stirring constantly and mixing carefully to avoid lumps.
  6. Add the vinegars and salt to taste.
  7. Cook over medium heat, whisking occasionally, until hot and bubbly.
  8. Whisk in more water, if needed, to achieve the desired consistency.
  9. Vesanto Melina is a registered dietitian, internationally known speaker and consultant, based near Vancouver. She is author of seven books including the new “Food Allergy Survival Guide”, and “Becoming Vegetarian”; her website is www.camd58.sg-host.com.

Preparation time: 2 minute(s)

Cooking time: 5-10 minute(s)

Diet type: Vegan

Number of servings (yield): 3

Culinary tradition: USA (General)

\"\"Copyright © Vesanto Melina, Jo Stepaniak and Dina Aronson. Food Allergy Survival Guide


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