From the Vegetarian Journal Jan/Feb '94
 
 GARBANZO GRAVY
 (Makes 2 cups)
 
 The distinctive taste of garbanzos (chickpeas) makes a toothsome change
 of pace when you turn it into gravy for rice, mashed potatoes, or
 casseroles.
 
 3/4 cup garbanzo flour
 1/3 cup nutritional yeast (found in health 
      food stores)
 2 Tablespoons dried minced onion
 1/4 teaspoon garlic powder
 Salt and pepper to taste
 3 cups vegetable broth
 2 Tablespoons steak sauce or 
      vegetarian Worcestershire sauce
 
 In 2-quart saucepan, combine all ingred-ients except broth and steak
 sauce. Toast over medium heat, stirring, about 2 minutes.
 
 Gradually whisk broth and steak sauce or Worcestershire into flour
 mixture. Cook, stirring, until smooth and thickened. Serve immediately.
 
 Total Calories Per 2 Tablespoons Serving: 35    Fat: <1 gram