Chickpea and Mushroom Bake

Ingredients

• 112⅔ grams chickpeas (dried) or 300 grams chickpeas (canned)
• 7½ ml lemon juice
• ground black pepper
• 2½ ml sunflower oil
• 125 grams mushrooms
• 12½ grams sunflower margarine
• 12½ grams wholemeal flour
• 150 ml water
• 12½ grams soy cheese
• 12½ grams breadcrumbs

Procedures

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.

Notes

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