Chickpeas a la King
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 cup sliced mushrooms1/2 cup red bell pepper -- chopped1/2 cup whole wheat pastry flour1/2 cup nutritional yeast flakes1/2 teaspoon salt1/2 teaspoon paprika1/4 teaspoon dried thyme -- crumbled1/8 teaspoon ground black pepper2 cups rice milk -- or low-fat soymilk or other non-dairy milk1 cup frozen peas1 1/2 cups chickpeas -- 1-15oz can, rinsed & drained1/2 cup scallions -- finely chopped6 oz whole grain pasta
Prepare pasta according to directions.
Sauté the mushrooms & bell peppers in water or veggie broth (original recipe called for oil) for 3-4 minutes, stirring constantly so they don't stick or brown.
Stir in the flour, then add nutritional yeast and spices and continue cooking & stirring for another minute.
Remove from heat and gradually stir in the milk, mixing constantly to avoid lumps.
Return to heat to continue cooking. Stir constantly until thickened, then add chickpeas, peas & scallions and continue cooking another 3-5 minutes or until the chickpeas are thoroughly warmed.
Serve at once over pasta.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
Sauté the mushrooms & bell peppers in water or veggie broth (original recipe called for oil) for 3-4 minutes, stirring constantly so they don't stick or brown.
Stir in the flour, then add nutritional yeast and spices and continue cooking & stirring for another minute.
Remove from heat and gradually stir in the milk, mixing constantly to avoid lumps.
Return to heat to continue cooking. Stir constantly until thickened, then add chickpeas, peas & scallions and continue cooking another 3-5 minutes or until the chickpeas are thoroughly warmed.
Serve at once over pasta.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JOLLIEBELL.
Nutritional Info Amount Per Serving
- Calories: 305.5
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 435.2 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 11.5 g
- Protein: 15.2 g
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