Saturday, October 2, 2010

Chickpea Croquettes w/Gravy

Chickpea Croquettes “The Ethnic Vegetarian" (Angela Shelf Medearis)

6 servings

2 cans (15oz) chickpeas, rinsed/drained

2 cloves garlic, peeled/crushed

1 bunch green onions, trimmed/chopped

2 t. ground cumin

2 t. ground coriander

2 T. chopped cilantro

1 egg replacer (1 egg equiv)

2 T. flour

1 t. salt

1 t. pepper

1/8 t. cayenne pepper

¼ c. olive oil

Place the chickpeas in a food processor and process until smooth. Add the garlic, green onions, cumin and coriander. Process until well-combined. Scrape the chickpea mixture into a bowl. Add the cilantro egg replacement, flour, salt, pepper and cayenne pepper. Stir well, adding more flour if necessary to form the mixing into a dough.

Shape the dough into 12 patties. Place on a plate, cover with plastic wrap and refrigerate for 30 min.

Heat the oil in a large skillet over med. high heat until hot but not smoking. Fry the patties for 2-3 min. on each side, or until crisp and golden brown.

Veggie Gravy

1 T. olive oil

1 T. soy butter

1 yellow onion, peeled/finely chopped

3 cloves garlic/peeled & minced

2 ribs celery, finely chopped

1 t. salt

1 t. onion powder

½ t. dried tarragon

½ t. dried thyme

2 c. vegetable broth

3 T. cornstarch

2 c. frozen mixed vegetables

Heat oil and butter in saucepan over med. heat. Add the onion and cook for 10 min., stirring occasionally. Add garlic, celery, salt, onion powder, tarragon, and thyme and cook for 5 min. Stir in 1 cup of the vegetable broth and cook for 5 min.

Combine the remaining 1 cup vegetable broth and the cornstarch in a small bowl until well-blended. Increase the heat to high and bring the onion mixture to a boil. Stir in the broth mixture and cook, stirring, until the sauce starts to thicken. Reduce the heat to low and add the mixed vegetables. Cook for 10 minutes, stirring occasionally.

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