No seriously, why? I can't even begin to describe how super awesome it really is! I have a burnt tongue to prove it, it's straight-out-of-a-pan-with-a-spoon-without-bothering-to-wait-until-its-cool-enough tasty.
While I am ecstatic to now be able to eat this whenever I want, I am also a little sad as I really didn't need another excuse to binge on carbs. I'm a carbo-holic.
The original recipe is from Vegan with a Vengeance by Isa Chandra Moskowitz, which I don't own....so I accessed it here http://www.food.com/recipe/punkrock-chickpea-gravy-304633
Now I only realised after I started making this that the ingredients I didn't have were pretty close to the number of ingredients I did so...I had no mustard seeds, so I just used 2 tbsp of mild american mustard, no lemons, so I used half a lime, I also only had smoked paprika and no nutritional yeast or coriander...oh and I used fresh thyme and rosemary...but even with all these changes it was still super tasty, so when I actually get my hands on the real ingredients I'm sure it'll knock my frilly socks off.
As I was shovelling spoonfuls of gravy into my mouth, I realised that it was a little sad, so I needed something for it to accompany, it being 1 pm on a monday means its time for beer so.. Beer battered chips were the obvious choice!
You'll need;
2 - 4 washed potatoes with the skins on
1 bottle cold beer (I used Tooheys Extra Dry)
2 cups plain flour
2 tsp paprika
Salt and pepper to taste
Vegetable oil for deep frying
Put your oil on to heat
Cut your potatoes into long strips
Pre-steam or boil potatoes until they're just turning soft, and I mean just, you still want them slightly firm (Approx 7 minutes)
Meanwhile mix flour and paprika together, whisk through beer until a light fluffy batter forms.
Dip potato pieces in batter until well coated and fry in batches until golden brown, drain on kitchen paper and serve with chickpea gravy!
Enjoy Xx
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