1 1/3 c. chick peas, soaked over night in 2 2/3 c. water
1 lb. mushrooms, sliced
4 tbsp. butter
4 tbsp. flour
2 c. evaporated milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. marjoram
6 tbsp. bread crumbs

Cook the chick peas uncovered in water to cover (leftover soaking liquid plus more fresh water if necessary) for 1 hour. Drain.

Meanwhile, saute the mushrooms in 2 tablespoons butter until tender. Melt the remaining butter in a saucepan. Add the flour and cook 1 minute. Add the milk and cook, stirring with a wire whisk, until thickened and just at the boiling point. Stir in the spices, chick peas, and mushrooms. Turn the mixture into a greased 1 quart casserole dish and top with bread crumbs. Bake at 350 degrees for 15 minutes. Serves 6.