| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Pulses, Vegetables, Vegetarian | 2 | Servings |
INGREDIENTS
| 112 1/2 | g | Chick peas, dried or |
| 300 | g | Chick peas, canned |
| 7 1/2 | Lemon juice | |
| Ground Black Pepper | ||
| 2 1/2 | Sunflower Oil | |
| 125 | g | Mushrooms |
| 12 1/2 | g | Sunflower margerine |
| 12 1/2 | g | Wholemeal flour |
| 150 | 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 43
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 623.6mg
Potassium: 525.8mg
Carbohydrates: 35g
Fiber: 10.1g
Sugar: 1.7g
Protein: 13.7g