Chicken à la King, or “King-style Chicken” has been a favorite dish across Europe and America for over a century. Here is a vegetarian take on the dish, using Chickpeas (garbanzos). This is a great one-dish meal for a cold day. It also works great for potlucks or as an addition to a holiday feast!
Chickpea à la King
Yield: 4 quarts
COOK in salt water
- 14 oz fettuccine noodles
STEAM until tender
- 1/2 cup water
- 1 large onion chopped
- 1 cup celery sliced
- 1 cup carrots sliced
- 14 oz chickpeas (garbanzo) OR 2 c cooked chickpeas
BLEND until smooth
- 1/3 cup cashews
- 14 oz coconut milk
- 3 Tbsp sesame tahini
- 1 Tbsp arrowroot powder OR cornstarch
- 1 Tbsp Country Style Seasoning
- 2 Tbsp onion powder
- 1 ½ tsp garlic powder
- 1 clove garlic
- 2 tsp salt
- 1 Tbsp lemon juice
- 2 tsp nutritional yeast optional
- 7 oz diced pimento (Blend half, set other half aside.)
- 1 1/2 c water (Use to rinse out blender.)
- 1 c frozen peas
- 8 oz sliced mushrooms canned, optional
COOK noodles until al dente. My favorite are the Tinkyada Fettuccini noodles, and they take about 9 minutes to cook.
DRAIN noodles and set aside.
CHOP veggies and steam in a large kettle with the water, until they are tender.
STIR occasionally and add more water if needed.
POUR blended mixture into cooked veggies.
SIMMER for about 5-10 minutes, stirring constantly, until thick.
ADD remaining pimento, chopped mushrooms, and frozen peas.
SIMMER 2-3 minutes until peas are cooked.
POUR over cooked fettuccine noodles, and stir.
SET aside for 10-15 minutes.
ADD more hot water, if needed.
SERVE immediately or refrigerate.
If you don’t want to use pasta, you can serve the veggies and sauce over cooked brown rice.