Chickpea and Mushroom Bake

Ingredients

 * 112 2/3 grams chick peas (dried) or
 * 300 grams chick peas (canned)
 * 7 1/2 ml lemon juice
 * ground black pepper
 * 2 1/2 ml sunflower oil
 * 125 grams mushrooms
 * 12 1/2 grams sunflower margerine
 * 12 1/2 grams wholemeal flour
 * 150 ml water
 * 12 1/2 grams soy cheese
 * 12 1/2 grams breadcrumbs

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 chickp peas/butter beans as instructed on the packet. Drain, and cook in a pan of unsalted boiling water fgor 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 180c/350f/gm4 for 25 minutes