VeganMoFo Day 5: Saucy Chickpeas and Broccoli

Have you ever made Isa's Punk Rock Chickpea Gravy from Vegan With a Vengeance? It's amazing. My only advice: double the recipe. A single recipe is never enough because I end up eating most of it before I even serve dinner because I keep tasting and tasting. No, it doesn't need anything. I just keep tasting because it's delicious.

This dish is pretty similar. I wanted to keep the same sort of flavor as the gravy, but I wanted to make it heartier. Gravy doesn't feel like a meal. I still always feel like I need a seitan roast or something in addition. But I didn't want that. I wanted a good stew-type meal with whole beans and some veggies, so I tweaked the recipe a little and came up with this.

Saucy Chickpeas and Broccoli

1 medium onion, chopped

2 teaspoon olive oil

4 cloves raw or roasted garlic

1 teaspoon yellow mustard seeds

1 cup chopped broccoli
1 can (1 1/2 cups) chickpeas

1/4 teaspoon cumin

1/4 teaspoon paprika

1/8 teaspoon dried rosemary 

1/4 teaspoon dried thyme

4 fresh sage leaves

1 cup water

2 teaspoons flour
2 Tablespoons soy sauce 

1 Tablespoon lemon juice

2 Tablespoons nutritional yeast

Heat the onion and olive oil in a cast iron skillet until the onion is soft and translucent. Add garlic and mustard seeds and cook until the mustard seeds are lightly toasted. Add broccoli, chickpeas, spices, and herbs. Cook until chickpeas and broccoli are browned a bit. Meanwhile, mix water, flour, soy sauce, and lemon juice in a small bowl. Add to the skillet when ready and let it cook for a little while until the sauce thickens. Mix in the nutritional yeast and serve over potatoes. Nomz.

Refined kitties must always use forks.