Chickpea and Mushroom Bake

Chickpea and Mushroom Bake Recipe - Vegetarian Dish

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Chickpea and Mushroom Bake is a delicious and hearty vegetarian dish that is perfect for a cozy night in. This recipe combines the earthy flavors of mushrooms with the nuttiness of chickpeas, all baked together in a creamy sauce topped with a crispy breadcrumb and cheese topping.

History

Chickpea and Mushroom Bake is a modern twist on traditional casseroles and bakes. This recipe takes inspiration from classic comfort food dishes, but adds a healthy and vegetarian twist by using chickpeas as the main protein source.

Ingredients

112.67 g dried chickpeas or 300 g canned chickpeas
7.5 ml lemon juice
ground black pepper
2.5 ml sunflower oil
125 g mushrooms
12.5 g sunflower margarine
12.5 g wholemeal flour
150 ml water
12.5 g soy cheese
12.5 g breadcrumbs

How to prepare

Slice the mushrooms and grate the cheese.
Soak the dried chickpeas or butter beans according to the instructions on the packet.
Drain and cook the soaked chickpeas or butter beans in a pan of unsalted boiling water for 40-50 minutes or until tender.
If using canned beans, simply drain them.
Place 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 them to the dish.
Heat the margarine in a non-stick saucepan and add the flour.
Cook for 2 minutes over low heat, stirring constantly, then slowly add the water to make a smooth sauce.
Pour the sauce over the chickpeas or butter beans and mushrooms.
Sprinkle with cheese and breadcrumbs.
Cook in the oven at 180°C / 350°F / gas mark 4 for 25 minutes.

Variations

Add some diced bell peppers or spinach to the dish for extra color and nutrients.
Try using different types of mushrooms, such as shiitake or oyster mushrooms, for a different flavor profile.
For a gluten-free option, use gluten-free breadcrumbs or omit them altogether.

Notes

Either butter beans or chickpeas can be used in this recipe.

Cooking Tips & Tricks

Make sure to soak the dried chickpeas or butter beans according to the instructions on the packet to ensure they cook evenly.

- If using canned beans, be sure to drain them well before adding them to the dish.

- For extra flavor, try adding some fresh herbs like thyme or rosemary to the dish before baking.

- To make this dish vegan, simply omit the cheese or use a dairy-free alternative.

Serving Suggestions

Chickpea and Mushroom Bake can be served as a main dish with a side salad or steamed vegetables. It also pairs well with crusty bread or rice.

Cooking Techniques

Be sure to cook the chickpeas or butter beans until they are tender before adding them to the dish to ensure they are fully cooked through.

- When making the sauce, be sure to cook the flour for at least 2 minutes to remove the raw flour taste.

Ingredient Substitutions

You can use canned chickpeas or butter beans instead of dried, just be sure to drain them well before using.

- Any type of cheese can be used in place of soy cheese, such as cheddar or mozzarella.

Make Ahead Tips

Chickpea and Mushroom Bake can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the dish with plastic wrap and store for up to 24 hours before baking.

Presentation Ideas

Serve Chickpea and Mushroom Bake in individual ramekins for a more elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with a sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover Chickpea and Mushroom Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

198

Carbohydrates

- Total Carbohydrates: 25.3g

- Dietary Fiber: 5.7g

- Sugars: 2.6g

Fats

- Total Fat: 7.8g

- Saturated Fat: 1.5g

- Trans Fat: 0g

Proteins

- Protein: 8.7g

Vitamins and minerals

Vitamin A: 3%

- Vitamin C: 5%

- Calcium: 6%

- Iron: 10%

Alergens

Contains: Soy, Wheat

Summary

Chickpea and Mushroom Bake is a nutritious and balanced meal that is high in fiber and protein. It is a great vegetarian option for those looking to add more plant-based meals to their diet.

Summary

Chickpea and Mushroom Bake is a delicious and nutritious vegetarian dish that is perfect for a cozy night in. With a creamy sauce, hearty chickpeas, and earthy mushrooms, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Chickpea and Mushroom Bake. It was a warm summer day, and I was visiting my friend Sarah for lunch. As soon as I walked into her kitchen, I was hit with the most amazing aroma. Sarah was busy chopping vegetables and sautéing mushrooms, and I couldn't help but ask her what she was making.

She smiled and told me she was making a Chickpea and Mushroom Bake, a recipe she had learned from her grandmother. As she explained the process to me, I was captivated by the combination of flavors and textures - the earthy mushrooms, the creamy chickpeas, and the crispy breadcrumbs on top. I knew immediately that I had to learn how to make it myself.

After that day, I started experimenting with the recipe in my own kitchen. I tried different variations, adding in extra herbs and spices, tweaking the cooking times, and playing around with the ingredients. Each time I made the dish, I would carefully note down any changes I had made, so I could perfect the recipe over time.

One day, I invited Sarah over for dinner and served her my version of the Chickpea and Mushroom Bake. She took one bite and her eyes lit up with joy. "This is even better than my grandmother's recipe!" she exclaimed. I felt a surge of pride knowing that I had successfully recreated a dish that held such sentimental value for her.

As the years went by, the Chickpea and Mushroom Bake became a staple in my household. Whenever I had friends or family over for dinner, it was the dish that I would proudly serve them. And each time, they would rave about how delicious it was and ask for the recipe.

I never grew tired of making the Chickpea and Mushroom Bake. There was something comforting about the process - chopping the vegetables, sautéing the mushrooms, mixing everything together in a baking dish, and watching it all come together in the oven. It was a labor of love, and it brought me immense joy to see the smiles on my loved ones' faces as they enjoyed the dish.

Over the years, I shared the recipe with anyone who asked for it. I taught my children how to make it, and they in turn passed it down to their own children. The Chickpea and Mushroom Bake became a beloved family tradition, a dish that brought us together and reminded us of the importance of good food and good company.

As I sit here now, reflecting on all the memories I have of making this dish, I can't help but feel grateful for the recipe that has brought so much joy into my life. It is a reminder of the power of food to connect us, to nourish us, and to create lasting memories. And I hope that the Chickpea and Mushroom Bake will continue to be a part of my family's story for generations to come.