*  Exported from  MasterCook  *
 
                        CHICK PEA AND MUSHROOM BAKE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  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
 
   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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