Chickpea and Mushroom Bake

From Recidemia
Jump to: navigation, search



  1. Slice the mushrooms and grate the cheese.
  2. Soak the dried chickpeas / butter beans as instructed on the packet.
  3. Drain, and cook in a pan of unsalted boiling water for 40 – 50 minutes or until tender.
  4. If using canned beans, just drain.
  5. Put the beans in a large greased ovenproof dish.
  6. Add the lemon juice and black pepper.
  7. Heat the oil in a pan and fry the mushrooms, then add to the dish.
  8. Heat the margarine in a non-stick saucepan and add the flour.
  9. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce.
  10. Pour over the chickpeas / butter beans and mushrooms.
  11. Sprinkle with cheese and breadcrumbs.
  12. Cook in the oven at 180°C / 350°F / gas mark 4 for 25 minutes.


Either butter beans or chickpeas can be used in this recipe.