chickpea gravy and caulipots

Name: Chickpea Gravy And Caulipots
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: ## FOR THE GRAVY; 1 teaspoon(s) olive oil; 2 small shallot chopped fine; 3 clove(s) garlic, minces; 1 package(s) oyster mushrooms, chopped fine; 2 teaspoon(s) dried thyme; 1 teaspoon(s) sage, dried and rubbed (not powdered); - fresh ground black pepper; 2 tablespoon(s) arrowroot flour; 1 1/4 cup(s) chicken broth, low salt; 1-15 oz can(s) chick peas, drained and rinsed; 2 tablespoon(s) tamari sauce; - salt to taste; ## FOR THE CAULIPOTS; 4 medium yukon gold potatoes, cleaned and chopped; 1 medium cauliflower, florets separated; 1 tablespoon(s) olive oil; 4-8 tablespoon(s) chicken broth; 1 teaspoon(s) sea salt; - fresh cracked black pepper

(1 RATING)

37 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Feb 22, 2011

I was delightfully surprised at how delicious this gravy is. It's perfect served on meat and veggies, especially Caulipots. Caulipots are a mixture of mashed potatoes and cauliflower.

Rate

prep time 35 Min

cook time 35 Min

method ---

yield 8 serving(s)

Ingredients

FOR THE GRAVY
1 teaspoon olive oil
2 small shallot chopped fine
3 cloves garlic, minces
1 package oyster mushrooms, chopped fine
2 teaspoons dried thyme
1 teaspoon sage, dried and rubbed (not powdered)
- fresh ground black pepper
2 tablespoons arrowroot flour
1 1/4 cups chicken broth, low salt
1-15 oz can chick peas, drained and rinsed
2 tablespoons tamari sauce
- salt to taste
FOR THE CAULIPOTS
4 medium yukon gold potatoes, cleaned and chopped
1 medium cauliflower, florets separated
1 tablespoon olive oil
4-8 tablespoons chicken broth
1 teaspoon sea salt
- fresh cracked black pepper

How To Make chickpea gravy and caulipots

Step 1

FOR THE GRAVY: Preheat a saucepan over medium-high heat. Saute the chopped shallot, garlic and mushrooms in the oil for about 5 minutes.

Step 2

Add the thyme, sage and pepper and cook for 3 more minutes. While this is cooking, put the broth in a bowl and add the arrowroot and tamari, mix until the arrowroot is completely dissolved.
Step 3

Using either a stand blender or immersion blender add the chickpeas and broth mixture to either blender and process. If you use a stand blender, once done return the gravy to the pot.
Step 4

Once the gravy is thick, lower the heat and you can add more broth if you wish to make a thinner gravy, this is up to you.
Step 5

Keep warm.
Step 6

FOR THE CAULIPOTS: Place the potatoes in a large pot. Add your water, making sure it's at least 4 inches above the potatoes.
Step 7

Bring the potatoes to a boil and add the cauliflower heads and simmer for about 15 minutes. Check to make sure the cauliflower heads are soft.
Step 8

Drain the potatoes and cauliflower in a colander and return them to the pot and mash them with a hand masher. Add the olive oil and 4 tbsp. of broth as well as the seasonings. Mash them a bit more and take a taste. Add the pepper. Add some salt if you find this too bland. I added a little vegan margarine to mine.
Step 9

Serve with the Chickpea Gravy. This is truly delicious.
Step 10

Enjoy!
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