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