Makes about 4 servings
A vegetarian take on the popular Chicken a la King.
1 tbsp olive oil
1 medium onion, diced
3 medium carrots, finely chopped
3 celery stalks, finely chopped
1 portabella mushroom, diced
1 cup frozen peas
1 19oz can chickpeas, rinsed and drained
1 cup vegetable or chicken stock
1 ½ cups skim milk
4 tbsp spelt flour
¼ cup freshly chopped parsley
Salt and Pepper to taste
Heat oil over medium-high heat in a large pot. Add onion, carrots and celery. Cook for a couple of minutes. Add stock. Cook for several minutes more, or until vegetables are tender.
While vegetables are cooking, combine milk and flour in a bowl. Set aside.
Once the vegetables are cooked, add chickpeas to the pot. Then add the milk mixture 1/3 at a time, waiting about a minute in between adding more.
When all milk mixture is in the pot, add the peas and mushrooms. Let it simmer for a few more minutes. Add salt and pepper to taste. Right before serving, add parsley and mix well into the stew. Serve with whole grain buns or bread.
I also added some diced, cooked chicken breast for my husband.
If you want to do this in the slowcooker, add all ingredients but peas, skim milk, flour and parsley. Cook for 4 hours on high or 8 hours on low. About 30 minutes before it is ready, mix flour and milk together in a container until flour is dissolved. Add to slowcooker along with the peas. Top with parsley when serving.
