Chick Pea & Mushroom Bake
Chick Pea and Mushroom Bake recipe
Yield
6 servingsPrep
25 minCook
75 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 112 | grams |
chickpeas (garbanzo beans)
dried, or 300 g canned |
|
| 7 ½ | ml |
lemon juice
|
*
|
|
black pepper
ground |
*
|
||
| 2 ½ | ml |
sunflower oil
|
*
|
| 125 | grams |
mushrooms
|
|
| 12 ½ | grams |
margarine
|
|
| 12 ½ | grams |
whole-wheat flour
whole meal |
|
| 150 | ml |
water
|
*
|
| 12 ½ | grams |
soy cheese, mozzarella
|
* |
| 12 ½ | grams |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 112 | grams |
chickpeas (garbanzo beans)
dried, or 300 g canned |
|
| 7.5 | ml |
lemon juice
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 2.5 | ml |
sunflower oil
|
*
|
| 125 | grams |
mushrooms
|
|
| 12.5 | grams |
margarine
|
|
| 12.5 | grams |
whole-wheat flour
whole meal |
|
| 1.5E+2 | ml |
water
|
*
|
| 12.5 | grams |
soy cheese, mozzarella
|
* |
| 12.5 | grams |
bread crumbs
|
|
Directions
Notes: Either Butter Beans or Chick Peas can be used in this recipe.
Preparation: Slice the mushrooms and grate the cheese.
Soak the dried chickpeas/butter beans as instructed on the packet.
Drain, and cook in a pan of unsalted boiling water fgor 40 to 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 180C/350F/ for 25 minutes.
