Preheat oven 300 degrees F.

In blender, combine sauce ingredients and pulse until mixed. Transfer to small bowl and chill in refrigerator until brisket is done simmering.

In skillet over medium-high heat, add a drizzle of olive oil followed by chickpeas and garlic. Sauté 3 to 5 minutes.

Transfer mixture to food processor. Then add remaining brisket ingredients except for carrots and vital wheat gluten. Blend until smooth.

Transfer liquid mixture to bowl and fold in vital wheat gluten until dough-like consistency forms. Remove from bowl and knead 5 to 7 minutes by hand until firm substance forms.

Line rectangular casserole dish with aluminum foil and mold mixture into it. Tightly cover with additional foil. On top of foil, cover with small baking sheet. Finally, top with heavy cast iron pan to weigh it down. Set aside for 10 to 15 minutes, helping the gluten form.

Bake 3 hours. Remove from oven and cool slightly before removing from baking dish. (Keep oven heat on and raise to 350 degrees F.)

Once removed, slice brisket into ¼-in thick strips and place back into casserole dish with carrots. Pour sauce mixture over brisket strips and bake for additional 90 min. to 2 hours, covered, or until sauce is bubbling and thick.

Serve with side of mashed potatoes and gravy.