Chick Pea And Mushroom Bake

• 112 1/2 grams chickpeas (garbanzo beans) dried
• 7 1/2 millilitres lemon juice
• 1 x black pepper ground
• 2 1/2 millilitres sunflower oil
• 125 grams mushrooms
• 12 1/2 grams margarine
• 12 1/2 grams whole wheat flour
• 150 millilitres water
• 12 1/2 grams soy cheese
• 12 1/2 grams bread crumbs, whole wheat

1. Slice the mushrooms and grate the cheese.
2. Soak the dried chickp peas/butter beans as instructed on the packet.
3. Drain, and cook in a pan of unsalted boiling water fgor 40 to 50 minutes or until tender.
4. If using canned beans, just drain.
5. Put the beans in a large greased ovenproof dish.
6. Add the lemon juice and black pepper.
7. Heat the oil in a pan and fry the mushrooms, then add to the dish.
8. Heat the margarine in a non-stick saucepan and add the flour.
9. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce.
10. Pour over the chick peas/butter beans and mushrooms.
11. Sprinkle with cheese and breadcrumbs.
12. Cook in the oven at 180C/350F/GM4 for 25 minutes.

chickpeas, lemon juice, black pepper, sunflower oil, mushrooms, margarine, whole wheat flour, water, soy cheese, bread crumbs

Taken from recipeland.com/recipe/v/chick-pea-mushroom-bake-48304 (may not work)