- 1 tablespoon [15 mL] vegetable oil
- 1 cup [250 mL] chopped onion
- 1 cup [250 mL] chopped sweet green peppers, membranes removed and seeded
- 1 cup [250 mL] freshly cleaned mushroom slices
- 1 pound [454 g] firm bean curd, cubed
- 3 cups [750 mL] skim milk
- 1/4 cup + 2 tablespoons [52.5 g] all-purpose flour
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/2 teaspoon [2.5 mL] garlic powder
- 1/2 teaspoon [2.5 mL] paprika
- 1/2 teaspoon [2.5 mL] dried parsley flakes
- 1 []12-ounce / 340-mL] can chick peas, drained
- 1 cup [250 mL] frozen green peas
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- Into a large frypan, heat vegetable oil over medium heat.
- Fry together chopped onion and sweet green peppers, mushroom slices and bean curd cubes stirring to soften all the ingredients, for approximately 10 minutes.
- Meanwhile, into the bowl of a blender, mix together skim milk, flour, salt, pepper, garlic powder, paprika and parsley flakes until smooth.
- Pour mixture into frypan along with drained chick peas and frozen peas.
- Cook, stirring, until mixture thickens and start to boil.
- Leave to boil for 2 to 3 minutes, still stirring, before seving.
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