Garbanzo/Chickpea Pumpkin Macaroni Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Spicy goodness! Pumpkin's not just for dessert anymore either- and this is a fun casserole that has elements of Latin and Middle Eastern cooking. Best of all, you don't even have to use the stove to make the sauce! It is a very thick and rich sauce. The pumpkin base is very hearty and delicious, and is jam-packed with Vitamin A and lycopene. The garbanzos (chickpeas) are loaded with protein and cold-press olive oil is good for your heart (so it's a good fat instead of bad fats like in vegetable oils and shortening.) You won't believe this yummy casserole is healthy. :) This is a totally vegetarian dish, but if you want to vegan-ize it, you can use soy, hemp or almond cheese , skip it altogether, or use some soy silken tofu. Meat lovers might want to throw in ground beef, and/or use chicken or beef stock/broth instead of veggie broth. I made this up myself, and love it! I make it when I know I have a busy week ahead and can easily get about 4 meals out of it for just me. Ingredients:
16 ounces macaroni, cooked al dente |
1 (15 1/2 ounce) can chickpeas (garbanzos) |
1 (4 1/2 ounce) 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't find) |
1 (28 ounce) can pumpkin puree |
1/4 cup vegetable stock (or use vegetable broth, it comes out the same) |
1 tablespoon olive oil |
1/4 teaspoon minced garlic (that liquid stuff since i'm too impatient to use cloves) |
1/2 teaspoon kosher salt |
1 teaspoon cumin |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/4 teaspoon 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't it showing in the nutrition facts when) |
4 sprigs chopped fresh parsley, finely diced (or use 2 tsp dried parsley) |
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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