Vegan Garlic Paprika Sauce Recipe
In my quest for new and better sauces I've taken to using garbanzo beans as a thickener. It's easier than a roux or corn starch slurry. It has a smoother result than using bread. In short, it's just a really simple way to thicken a vegan sauce. It also has the added benefit of a little extra nutrition from the beans.
Personally, I'm a big fan of paprika. That sweet, smoky flavor really hits the spot. So why not a sauce that features it. The sauce is also very garlic forward. I'm of the opinion that there is no such thing as too much garlic. As long as you cook it down it's brilliant.
For this sauce we're essentially creating a garlic and paprika broth that is thickened by the chick peas. It's a quick and easy process that yields generous rewards.
7 Cloves of Garlic, chunked
1 Jalapeno, chunked
1 Serrano, chunked
1/2 Cup Garbanzos, drained and rinsed
1 1/2 cups water
2 Tbls Olive Oil
1 Tbl Salt
2 Tsps Paprika
1/2 Tsp Black Pepper
In a medium sauce pot, cover and bring all ingredients to a boil. Reduce to a simmer and allow to cook for 10 more minutes.
Puree in a blender until smooth.