Chick Pea and Mushroom Bake

112 1/2 g Chick peas (dried) or 300 g Chick peas (canned)

7 1/2 ml Lemon juice

Ground Black Pepper 2 1/2 ml Sunflower Oil

125 g Mushrooms

12 1/2 g Sunflower margerine

12 1/2 g Wholemeal flour

150 ml Water

12 1/2 g Soy cheese

12 1/2 g Breadcrumbs

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