Garbanzo/Chickpea Pumpkin Macaroni Casserole Recipe

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Garbanzo/Chickpea Pumpkin Macaroni Casserole
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Ingredients
18
Count
Nutrition
401
Calories
Total time
65
Minutes
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Ingredients:

  • 1 (15 1/2 oz) can chickpeas ( garbanzos)
  • 1 (4 1/2 oz) can diced green chilies
  • 1/3 cup turnip (diced , i use frozen so i just measure it out but this would be 2-3 fresh turnips)
  • 1 cup shredded yogurt cheese (i also like to use herbed yogurt cheese for this dish too! use shredded mozzarella if you can'tsp find)
  • 1 (28 oz) can pumpkin puree
  • 1 tbsp olive oil
  • 1/4 tsp minced garlic (that liquid stuff since i'm too impatient to use cloves)
  • 1/2 tsp kosher salt
  • 1 tsp cumin
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp dried basil
  • 1 dash coriander
  • terra chips taro chips (i use the variety that's strictly taro chips( they're white with red or purple stripes and soooo goo)
  • 1 cup shredded yogurt cheese (herbed yogurt cheese is so good for this part...and why isn'tsp it showing in the nutrition facts when)

Directions:

  1. Cook the macaroni according to box directions (about 8 minutes) until al dente. Put it aside for now.
  2. In a large mixing bowl, mix the pumpkin, vegetable broth, olive oil, minced garlic, and kosher salt until fully incorporated. You can whisk by hand or use an electric beater on low speed (which I did because I'm too lazy to wash out the food processor. But if you're not, pulse these ingredients on low until blended).
  3. Add the spices and fully blend.
  4. Add the macaroni to the mixing bowl (with the pumpkin sauce).
  5. Rinse and drain the chickpeas and chiles, add them to the bowl.
  6. Add the cheese-1 cup if using shredded cheese, if you use bagged cheese or grate your own.
  7. Mix it all together well, then pour into an ungreased casserole dish (I use 11 x 7 but you can probably use 13 x 9 for a crispier one).
  8. Top with the remaining cup of cheese, and crush up the taro chips- completely covering the casserole with the cheese and chips.
  9. Finish topping it with the parsley.
  10. Bake at 325 for 30-45 minutes or until bubbly and browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 400.78 Kcal (1678 kJ)
Calories from fat 111.05 Kcal
% Daily Value*
Total Fat 12.34g 19%
Cholesterol 32.63mg 11%
Sodium 1426.3mg 59%
Potassium 190.89mg 4%
Total Carbs 54.55g 18%
Sugars 2.86g 11%
Dietary Fiber 2.52g 10%
Protein 16.43g 33%
Vitamin C 10.8mg 18%
Vitamin A 0.1mg 2%
Iron 2.3mg 13%
Calcium 30.6mg 3%
Amount Per 100 g
Calories 280.75 Kcal (1175 kJ)
Calories from fat 77.79 Kcal
% Daily Value*
Total Fat 8.64g 19%
Cholesterol 22.85mg 11%
Sodium 999.13mg 59%
Potassium 133.72mg 4%
Total Carbs 38.21g 18%
Sugars 2g 11%
Dietary Fiber 1.76g 10%
Protein 11.51g 33%
Vitamin C 7.5mg 18%
Iron 1.6mg 13%
Calcium 21.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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