Chick pea and mushroom bake

2 servings

Ingredients

Quantity Ingredient
112½ gram Chick peas (dried) or
300 grams Chick peas (canned)
7½ millilitre Lemon juice
Ground Black Pepper
2½ millilitre Sunflower Oil
125 grams Mushrooms
12½ gram Sunflower margerine
12½ gram Wholemeal flour
150 millilitres Water
12½ gram Soy cheese
12½ gram Breadcrumbs

Directions

Notes:

Either Butter Beans or Chick Peas can be used in this recipe.

Preparation:

Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter beans as instructed on the packet. Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain. 1. Put the beans in a large greased ovenproof dish. 2. Add the lemon juice and black pepper. 3. Heat the oil in a pan and fry the mushrooms, then add to the dish. 4. Heat the margerine in a non-stick saucepan and add the flour. 5. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce. 6. Pour over the chick peas/butter beans and mushrooms. 7. Sprinkle with cheese and breadcrumbs. 8. Cook in the oven at 180C/350F/GM4 for 25 minutes.

Posted by Kaz Glover in Intercook

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