Chickpeas a la King

1 cup sliced mushrooms
1/2 cup red bell pepper -- chopped
1/2 cup whole wheat pastry flour
1/2 cup nutritional yeast flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme -- crumbled
1/8 teaspoon ground black pepper
2 cups rice milk -- or low-fat soymilk or other non-dairy milk
1 cup frozen peas
1 1/2 cups chickpeas -- 1-15oz can, rinsed & drained
1/2 cup scallions -- finely chopped
6 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.