Chick Pea and Mushroom Bake

Notes: Either butter beans or chick peas can be used in this recipe.

1 hours Prep: 10 minutes Cook: 1 hours

125 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

112 1/2	grams	chick peas	dried, OR 300 g chick peas canned
7 1/2	ml	lemon juice
1	x	black pepper	ground
2 1/2	ml	sunflower oil
125	grams	mushrooms
12 1/2	grams	sunflower margarine
12 1/2	grams	whole wheat flour	wholemeal
150	ml	water
12 1/2	grams	soy cheese
12 1/2	grams	bread crumbs

Directions

Preparation:

Slice the mushrooms and grate the cheese.

Soak the dried chick peas/butter beans as instructed on the packet.

Drain, and cook in a pan of unsalted boiling water for 40-50 minutes or until tender.

If using canned beans, just drain.

Put the beans in a large greased ovenproof dish. Add the lemon juice and black pepper.

Heat the oil in a pan and fry the mushrooms, then add to the dish.

Heat the margerine in a non-stick saucepan and add the flour.

Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce.

Pour over the chick peas/butter beans and mushrooms.

Sprinkle with cheese and breadcrumbs. Cook in the oven at 180 degrees C or 350 degrees F for 25 minutes.

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Nutrition Facts

Serving Size 131g

Amount per Serving

Calories 125 9% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 217mg	9%
Total Carbohydrate 24.0g	8%
Dietary Fiber 4.0g	17%
Sugars 1.0g
Protein 6.0g	13%

Vitamin A	0%		Vitamin C	6%
Calcium	3%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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