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[serenecooking]

Chickpea gravy over mashed potatoes, with bitter melon on the side

I made chickpea gravy the other night, without the soy that Isa calls for in it, and with the seasonings simplified. It turned out, as always, deliciously. Here's the recipe:

Chickpea gravy

1/4 cup flour
1 onion, quartered and thinly sliced
1 tablespoon olive oil
3 cloves garlic, minced
juice of 1 lemon
1 teaspoon salt
1 teaspoon no-salt seasoning
1 pinch rosemary
2 cups (or 1 can) cooked drained chickpeas
1/4 cup nutritional yeast (optional, but it really does make it better)

Whisk 1/4 cup flour into 2 cups of water and set aside.

In heavy skillet (I use cast iron), sautee onion in oil 8-10 minutes on medium-high heat, stirring often, until the onions are getting pretty dark brown. Add garlic and sautee 2 minutes more, stirring often. Add lemon juice, salt, and spices and stir. Add chickpeas and mash with a potato masher until there are no obviously whole beans left. Add flour/water mixture and stir for a few minutes until the gravy is nice and thick. Turn the heat way down and add nutritional yeast, and stir until it's all incorporated. Keep warm until it's time to eat.