Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

112 1/2 g Chick peas (dried) or 12 1/2 g Sunflower margerine
300 g Chick peas (canned) 12 1/2 g Wholemeal flour
7 1/2 ml Lemon juice 150 ml Water
Ground Black Pepper 12 1/2 g Soy cheese
2 1/2 ml Sunflower Oil 12 1/2 g Breadcrumbs
125 g Mushrooms

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

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