chickpea gravy and caulipots

How To Make chickpea gravy and caulipots

• 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.
• 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.
• 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.
• 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.
• 5

  Keep warm.
• 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.
• 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.
• 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.
• 9

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

  Enjoy!
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