Directions:
- Bring the water and onions to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until the onions are very tender, about 10 minutes. Meanwhile, puree the garbanzo beans in a blender using as much of the reserved liquid as needed to achieve a smooth puree. Stir the garbanzo puree into the onions along with the salt, basil, soy sauce, and poultry seasoning. Stir in the flour until incorporated, then use an immersion blender to blend the gravy until smooth.
- Return the gravy to a simmer, then reduce the heat to low. Cover, and simmer 20 minutes, stirring frequently.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.68 Kcal (756 kJ) | ||
| Calories from fat | 18.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 3% | |
|---|---|---|---|
| Sodium | 1877.02mg | 78% | |
| Potassium | 177.75mg | 4% | |
| Total Carbs | 32.72g | 11% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.16 Kcal (269 kJ) | ||
| Calories from fat | 6.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 3% | |
|---|---|---|---|
| Sodium | 666.54mg | 78% | |
| Potassium | 63.12mg | 4% | |
| Total Carbs | 11.62g | 11% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 3.23g | 18% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.5mg | 8% | |
| Calcium | 20.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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