Directions

For the chickpea bangers:

1. Grease a loaf pan and set aside.
2. In a saucepan over medium high heat, add the oil, onion, garlic and rosemary. Cook until onions are translucent (amount 8 minutes).
3. Carefully combine cooked onion mixture into a blender with 2 cups water, sriracha(if using), garlic powder, paprika, salt and pepper. Puree until smooth.
4. Transfer back to saucepan and bring to a simmer. Little by little whisk in the chickpea flour, stirring constantly to avoid burning. Make any last minute salt and pepper adjustments if necessary.
5. Pour chickpea batter into the greased pan and use a spatula to smooth out evenly.
6. Cover with reusable wrap and place in fridge to set for 30 minutes.
7. Once batter is set, remove from fridge and cut into 1 inch strips.
8. Add 1/4 cup oil to a skillet and heat to 350 degrees. Once your pan is hot enough, add 4-5 chickpea pieces. Fry on each side for about 3 minutes, until golden and crispy. Sprinkle lightly with salt when they are hot off the skillet.

For the gravy:

1. Add oil to a sauce pan and sauté onion, garlic, herbs, and mushrooms over medium heat.
2. Cook until mushrooms are tender and onions are translucent, about 8-10 minutes.
3. In a small bowl add vegetable stock and arrowroot starch. whisk to combine.
4. Pour stock mixture over mushrooms and gently stir. Season with salt and pepper & remove from heat.

Serve chickpea bangers on top of your favorite potato mash with leeks, mushroom gravy and freshly chopped herbs. Enjoy!