Name: Chick Pea and Mushroom Bake
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Pulses, Vegetables	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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