Garbanzos a la King

Prep: 20 minutes Cook: 30 minutes



  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup oyster mushrooms, sliced
  • 3/4 cup water
  • 1/3 cup unbleached white flour
  • 3 cups non-dairy milk
  • 1 tbsp soy sauce (optional)
  • 1 tbsp parsley flakes
  • 1/2 tsp paprika
  • 1/4 tsp freshly ground pepper
  • 2-15 ounce cans garbanzo beans, drained and rinsed
  • 4 ounce jar pimientos, chopped
  • 1 tbsp sherry (optional)
  • 2 tbsp cornstarch mixed in 1/3 cup cold water


Place the onion, bell peppers and mushrooms in a large pot with the water. Cook, stirring occasionally, for 10 minutes. Stir in the flour and continue to cook and stir for 2 minutes. Gradually add the non-dairy milk while stirring. Add the seasonings, garbanzos, pimientos and sherry, if desired. Cook over low heat, stirring occasionally, for 10 minutes. Add the cornstarch mixture and cook and stir until the sauce thickens. Serve at once.

We like this served over whole wheat toast or biscuits, but it is also delicious over baked potatoes.