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| RECIPE FOR CHICK PEA AND MUSHROOM BAKE |
Title: Chick Pea And Mushroom Bake
Category: Vegetarian Low Cal-fat
Serves: 2
Ingredients:
| 112.50 | g | Chick peas (dried) or | | 300.00 | g | Chick peas (canned) | | 7.50 | ml | Lemon juice | | | Ground Black Pepper | | 2.50 | ml | Sunflower Oil | | 125.00 | g | Mushrooms | | 12.50 | g | Sunflower margerine | | 12.50 | g | Wholemeal flour | | 150.00 | ml | Water | | 12.50 | g | Soy cheese | | 12.50 | g | Breadcrumbs |
Instructions:
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.
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