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Chickpea à la King Skillet

Chickpea à la King Skillet

Chickpea à la King Skillet
Chickpea à la King Skillet

Chickpea à la King Skillet: While writing this post, I spent a few days at the New York Public Library reading vintage ladies’ magazines from the 1920s through the 1960s. I was researching the evolution of certain dishes, as well as seeking out hidden recipe gems or tips that could help us save money and time. One recipe that stood out year after year was chicken à la king. This recipe was originally served in fancy restaurants in upscale resorts and hotels in the 1920s, but had become a midweek dinner staple by the 1950s. And it makes sense why. This one-pot wonder isn’t just economical; it’s the kind of dish that even the pickiest eater will love. Our take on this classic recipe preserves all the flavor of the original, but leaves the birds out of it.

Ingredients for Chickpea à la King Skillet recipe

  • 1 tablespoon olive oil
  • 1 cup white mushrooms
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth or vegan chicken broth (we recommend Better Than Bouillon)
  • ⅓ cup frozen green beans
  • 2 pinches of celery seed
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 1 (15-ounce) can garbanzo beans, drained and rinsed, or 1½ cups cooked dry garbanzo beans
  • 1½ cups uncooked curly or spiral pasta
  • ¼ cup chopped fresh parsley
  • ½ red bell pepper
  • ½ cup frozen peas
  • ¼ cup nutritional yeast
  • Salt and ground black pepper
  • Crusty bread, for serving

How to make Chickpea à la King Skillet ?

In a cast-iron skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic and cook, stirring occasionally with a wooden spoon to make sure everything cooks evenly, until the onions are tender.
Add the broth, green beans, celery seed, poultry seasoning, garlic powder, Italian seasoning, garbanzo beans, and pasta. Continue to mix the ingredients while cooking. Once the pasta is al dente (taste a piece to check), add the parsley, red bell pepper, and peas. Mix in the nutritional yeast 1 tablespoon at a time to avoid clumps. Continue to stir the ingredients while cooking until the pasta is the desired tenderness. Right before you serve, give the sauce a taste test and add any needed salt and pepper.
Serve hot with a crusty slice of bread to mop up any extra sauce.

You can use the other half of your red bell pepper to make:

Sesame Peanut Noodles here
Thai Vegan Chicken Slaw 
Greek Garbanzo Bean Salad Pitas 
Groove Is in the Artichoke Heart Salad 
Tom Kha Gai—Spicy Coconut Soup here



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