Chickpea Etouffee

Veggie version of a classic Louisiana dish usually made with shrimp or crawfish.

1 16 oz can chickpeas (garbanzo beans), drained
1 cup butter or margarine
4 Tbs flour
1/2 cup diced white cabbage
1/2 cup diced green bell pepper
1/2 cup diced celery
1/2 cup diced crimini mushrooms (or white mushrooms)
2 cups water
1 Tbs lemon juice
1 tsp salt
1 tsp red pepper
1 tsp paprika
1 tsp thyme
1 tsp dried parsley

In a sauce pan, over medium low heat melt the butter. Add the flour to the melted butter and wisk together. Simmer the flour and butter together for 5 minutes then add cabbage, bell pepper, celery, mushrooms and seasonigns. Raise heat to medium and let the mixture cook for another 5 minutes, stirring occasionally. Add water, chickpeas and lemon juice. Bring to a boil and simmer for another 5-10 minutes, adding water if needed to maintain sauce like consistency. Serve over rice. Serves 4.