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Chickpea Gravy

This easy Chickpea Gravy (aka Garbanzo Gravy) is nut-free, gluten-free, oil-free, and vegan (And it contains no mushrooms.) It’s delicious over potatoes, veggie loaf, lentils, rice, toast, and more.
Prep Time6 minutes
Cook Time3 minutes
Total Time9 minutes
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 1/3 cups cooked chickpeas (garbanzo beans) drained
  • 1 teaspoon salt (less if using chickpeas with salt)
  • 1/3 cup diced yellow onion (about 1/2 small onion)
  • 2 cups water
  • 2 teaspoons arrowroot powder or cornstarch
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 - 1 teaspoon celery salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried rubbed sage

Instructions

  • Place drained chickpeas, water, salt and fresh onion in blender and blend until smooth.
  • Add arrowroot powder or cornstarch to blender and pulse until mixed.
  • Transfer to saucepan. Stir in seasonings.
  • Heat over medium-high heat, stirring constantly until gravy comes to a boil and is thickened. I use a heat-proof spatula for this.
    Serve hot.

Notes

Variation:
Add some sauteed onions to the finished gravy,