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Chickpea à la King
Yield: 4 quarts
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings 16 servings
Calories 247 kcal
Ingredients
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.)
ADD later:
- 1 1/2 c water (Use to rinse out blender.)
ADD last:
- 1 c frozen peas
- 8 oz sliced mushrooms canned, optional
Instructions
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COOK noodles until al dente. My favorite are the Tinkyada Fettuccini noodles, and they take about 9 minutes to cook.
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DRAIN noodles and set aside.
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CHOP veggies and steam in a large kettle with the water, until they are tender.
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STIR occasionally and add more water if needed.
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POUR blended mixture into cooked veggies.
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SIMMER for about 5-10 minutes, stirring constantly, until thick.
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ADD remaining pimento, chopped mushrooms, and frozen peas.
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SIMMER 2-3 minutes until peas are cooked.
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POUR over cooked fettuccine noodles, and stir.
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SET aside for 10-15 minutes.
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ADD more hot water, if needed.
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SERVE immediately or refrigerate.
Recipe Notes
If you don't want to use pasta, you can serve the veggies and sauce over cooked brown rice.
Nutrition Facts
Chickpea à la King
Amount Per Serving (1 cup)
Calories 247
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 596mg26%
Potassium 302mg9%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
Vitamin A 1770IU35%
Vitamin C 17mg21%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.