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Chick Pea & Mushroom Bake

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      Title: CHICK PEA & MUSHROOM BAKE
 Categories: Vegetarian, Vegetables
      Yield: 2 Servings
 
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
 
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