Punkrock Chickpea Gravy Recipes

INDIAN SPICED CHICKPEA GRAVY (CHOLE) RECIPE

Steps:

• Place the chickpeas in a medium bowl and cover with warm water by 2 inches. Let soak for 12 hours. Transfer soaked chickpeas and their liquid to a pressure cooker. Seal and heat over medium-low heat to low pressure. Cook until chickpeas easily break down, about 25 minutes after they come to pressure. Release pressure and set aside to cool.
• Meanwhile, heat a large cast iron skillet over medium heat. Add black cardamom, cinnamon, bay leaf, peppercorns, cumin seeds, coriander seeds, fennel seeds, and Kashmiri chillies. Cook, stirring, until fragrant, about 5 minutes. Allow to cool and then grind in a coffee grinder till completely powdered.
• Heat oil in the same pan on medium heat until shimmering. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the ginger-garlic paste and stir until the raw smell of the paste disappears, about 2 minutes. Add the tomatoes and cook, stirring, until the tomatoes break down and the oil separates, about 10 minutes. Add dry mango powder and green chillies. Stir until fragrant, about 1 minute. Add the powdered spice blend and stir until fragrant. At this stage, add a few teaspoons of water in case the spices stick to the bottom of the pan as they tend to burn easily. Cook, stirring frequently, about 5 minutes. Add the boiled chickpeas with the water they were boiled in, stir, and simmer for 10 minutes so that the chickpeas absorb the spices. Garnish with coriander leaves, onion rings and serve with rotis, bhaturas (deep fried bread), or rice.

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.

NUTRITIONAL YEAST VEGAN GRAVY

Steps:

• On stovetop, add flour to dry saucepan and toast on low heat until you smell that it is heated and toasted (similiar to how you would toast sesame seeds).
• Add nutritional yeast and then add oil, stirring constantly on medium heat.
• Heat until simmering--keep stirin'!
• Gradually add water and soy sauce, stirring all the while.
• Stir until thick and add your favorite spices.

PUNKROCK CHICKPEA GRAVY

Steps:

• 1. Mix the flour with 2 cups of water until the flour is mostly dissolved. 2. Heat a large skillet over medium heat. 3. 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. 4. Add the garlic and saute for 2 minutes more. 5. 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. 6. Add the herbs and spices, soy sauce, and lemon juice. 7. Scrape the bottom of the pan to loosen any browned bits of onion. 8. Lower heat and pour the flour mixture into the pan. 9. Stir constantly until a thick gravy forms. 10. Stir in the nutritional yeast. 11. If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.