Chick Pea and Mushroom Bake

• 112 1/2 grams chickpeas (garbanzo beans) 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 margarine
• 12 1/2 grams whole wheat flour wholemeal
• 150 ml water
• 12 1/2 grams soy cheese
• 12 1/2 grams bread crumbs

1. Preparation:
2. Slice the mushrooms and grate the cheese.
3. Soak the dried chick peas/butter beans as instructed on the packet.
4. Drain, and cook in a pan of unsalted boiling water for 40 to 50 minutes or until tender.
5. If using canned beans, just drain.
6. Put the beans in a large greased ovenproof dish.
7. Add the lemon juice and black pepper.
8. Heat the oil in a pan and fry the mushrooms, then add to the dish.
9. Heat the margerine in a non-stick saucepan and add the flour.
10. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce.
11. Pour over the chick peas/butter beans and mushrooms.
12. Sprinkle with cheese and breadcrumbs.
13. Cook in the oven at 180 degrees cup or 350F (180C) F 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-46250 (may not work)