Ingredients
- 12 1/2 sunflower margerine
- 412 1/2 g chick peas
- 150 ml water
- 125 g mushrooms
- 12 1/2 g breadcrumbs
- 7 1/2 ml lemon juice
- 12 1/2 g wholemeal flour
- 12 1/2 g soy cheese
- 2 1/2 ml sunflower oil
and black pepper. 3. Heat the oil in a pan and fry the mushrooms, then add to the dish. 4. Heat the margerine in a non-stick saucepan and add the flour. 5. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce. 6. Pour over the chick peas/butter beans and mushrooms. 7. Sprinkle with cheese and breadcrumbs. 8. Cook in the oven at 180C/350F/GM4 for 25 minutes.
