Chickpea and Mushroom Bake

Ingredients

 * 112⅔ grams chickpeas (dried) or 300 grams chickpeas (canned)
 * 7½ ml lemon juice
 * ground black pepper
 * 2½ ml sunflower oil
 * 125 grams mushrooms
 * 12½ grams sunflower margarine
 * 12½ grams wholemeal flour
 * 150 ml water
 * 12½ grams soy cheese
 * 12½ grams breadcrumbs

Directions

 * 1) Slice the mushrooms and grate the cheese.
 * 2) Soak the dried chickpeas / butter beans as instructed on the packet.
 * 3) Drain, and cook in a pan of unsalted boiling water for 40 – 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 chickpeas / butter beans and mushrooms.
 * 11) Sprinkle with cheese and breadcrumbs.
 * 12) Cook in the oven at 180°C / 350°F / gas mark 4 for 25 minutes.