Chickpeas Gravy Recipes

PUNKROCK CHICKPEA GRAVY

Steps:

• 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.

CHICKPEAS GRAVY

Steps:

• Soak Chana for 8 to 10 hours. Wash under tap water. Keep it for boiling in a pressure cooker in 4 to 5 cups of water. Add salt, red pepper,onion,garlic,gingercriander powder and turmeric powder. Close lid and cook for 45 minutes after the pressure builds in the cooker.
• when chana is done then evaporate water.
• and add tomatoes and oil and stir almost 5 minc.
• now add 3-4 cup water and bring a boil. and leave it for 20 minutes.
• now cheeck the gravy and add coriander leaves and serve with rice or roties.