Chickpeas Rice and Gravy

When we were growing up, we would take these excruciatingly long road trips from Houston to south Louisiana to see my Mom’s family. As a reward for enduring my brother’s proud farts the whole way there, my Mawmaw and Pawpaw would cook each of our favorite meals. Mine was always Chicken Rice and Gravy which was my simplistic name for Chicken Stew. It’s a roux and cajun trinity based stew with dark meat chicken (skin on!). I would also request this meal for most birthdays. My brother, who has mastered many of the family’s cajun specialities (despite his atmospheric assaults), will make it for me as my Christmas present. And it’s a fact-based family joke that whenever my mom makes it, I sneak into an empty room to have some alone time with my Chicken Rice and Gravy.
This weekend, I woke up with a craving for biscuits and gravy but didn’t want it bad enough to go out for a cheat, so we made the Happy Herbivore version. While the biscuits need a lot of research and development, the gravy was awesome! We found ourselves making mashed potatoes that night just so we could eat more gravy. It reminded me of chicken stew so much that it spawned an idea – Chicken-pea Stew. I adapted the gravy recipe to work with a trinity, thinned it out, and added chickpeas.
As I right this, the Cheatgans are texting me to say how good it is (even my Dad!).
This recipe makes a ton. I suggest cutting it by at least half if it’s only for a couple people.


Prep Time: 20 mins | Cook Time: 45 mins | Makes: 15 | Difficulty: Medium


  • 1.5 c whole wheat pastry flour
  • 1.5 c nutritional yeast
  • 10 c vegetable stock
  • 3/4 c soy sauce
  • 6 cups total of equal parts onion, green bell pepper, and celery (our HEB sells a pre-chopped mix of cajun seasonings that we use)
  • 2 T minced garlic
  • 1/4 c minced parsley
  • 2 cans chickpeas, drained
  • Liberal amount of black pepper
  • Cooked brown rice


Get the onions, bell pepper, and celery going in a pot over medium heat until they are soft. Keeping it covered with help prevent burning.

While that’s happening, gather the rest of the ingredients and measure them out. You’ll need it ready because you won’t be able to do much else for a while.

Add the flour and nutritional yeast to a big pot. Put it on medium low heat and stir almost constantly until it’s a light peanut butter color (it will burn very easily). This seems to take forever but it’s probably about 20-25 minutes, depending on how high the heat is. I like to use a whisk for this part.

Add all the other ingredients, bring to a simmer, turn it down and cook about 20 minutes.

Serve over brown rice.

Source: My Brain

Sent from Paprika Recipe Manager

4 thoughts on “Chickpeas Rice and Gravy

    • Hi Amy, thanks for the comment. I really hope you like it. Nothing compares to the “real” thing but it’s pretty darn close. Let me know if you make any improvements on it and I’ll try them out too. 🙂

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