Garbanzos a la King
By Mary McDougall
We like this served over whole-wheat toast or biscuits, but it is also delicious over baked potatoes.
Prep Time: 20 min
Cook Time: 30 min
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.