Silky Chickpea Gravy

[MBombardier]

SERVES 8

Chickpeas give this gravy great body and a full, savory flavor.

1 teaspoon olive oil
1 small onion, chopped roughly
3 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon dried rubbed sage (not powdered)
Several pinches freshly ground black pepper
2 tablespoons arrowroot powder
1¼ cups gluten-free vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons gluten-free soy sauce or tamari
Salt

1. Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and pepper and cook for about 3 minutes more. While that is cooking, whisk the arrowroot into the veggie broth until dissolved.

2. If you have an immersion blender, add the beans, broth mixture and soy sauce to the pot. Blend until smooth and lower the heat to medium, stirring often for about 10 minutes while it thickens. If you are using a regular blender, place the broth mixture and beans in the blender and blend until smooth. Add the onions and other stuff from the pan to the blender and puree again until smooth. Add back to the pot and stir often over medium heat to thicken.

3. Once the gravy thickens, lower the heat to low. Now you can decide exactly how thick you want the gravy by adding splashes of water until desired consistency. Keep gravy warm and covered until ready to serve.

Each serving contains 70 calories (15 calories from fat), 1.5g total fat, 0g saturated fat, 0g trans fat, 11g total carbohydrates, 2g sugars, 2g fiber, 3g protein, 0mg cholesterol, 400mg sodium.

Reprinted with permission from Appetite for Reduction: 125 Fast & Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz. Courtesy of Da Capo Lifelong Books.