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