Silky Chickpea Gravy
1 tsp olive oil
1 small onion, chopped roughly
3 cloves garlic, chopped (I used a couple more, because I love garlic)
2 tsp dried thyme
1 tsp dried rubbed sage (not powdered)
Several pinches of freshly ground black pepper
2 tbsp arrowroot powder
1 1/4 cup vegetable broth
1 (15-oz can chickpeas, drained and rinsed)
2 tbsp soy sauce or tamari
Preheat a saucepan over medium-high heat. Saute 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 cookin, whisk the arrowroot into the veggie broth until dissolved
If you have an immersion blender, then 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.
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, anywhere between 1/4 and 1/2 cup. Keep warm and covered until ready to serve.
Recipe from the book Appetite for Reduction by Isa Chandra Moskowitz, published by Da Capo Lifelong, a member of the Perseus Books Group.)