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With a heavy heart, we share the news of Dr. John McDougall’s passing. A visionary physician and author, beloved husband, father, grandfather, brother, mentor and friend, Dr. McDougall died peacefully at his home on Saturday, June 22nd, at the age of 77.
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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.

Serves: 8

Prep Time: 20 min

Cook Time: 30 min

Ingredients

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

Directions

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.

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Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.

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