Ingredients
-
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
Instructions
- 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.