1 med. chopped onion
1 (4 oz.) can mushrooms
3 c. water
1/2 c. cashews
4 tbsp. sesame seeds
3 tbsp. chicken bouillon
1/4 c. white flour
1 1/4 c. frozen peas
2 oz. pimento, chopped
1 (15 oz.) can garbanzo beans

Saute onion and mushrooms in 4 tablespoon water. Blend water, cashews, sesame seeds, bouillon and flour in blender. When smooth, add onion and mushrooms. Then add peas, beans and pimentos. Cook in saucepan until thickened, stirring carefully to keep from scorching. Serve over brown rice or fold 6 oz. cooked noodles into sauce and bake 20 minutes at 350 degrees in 9x13 inch pan. Serves 6.