Tomato Chickpea Casserole |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I was skeptical about how these flavors would mix together, but it worked out really well! It made a great side dish for salmon. The leftovers could be served cold as a salad. Ingredients:
4 cups cooked elbow macaroni (about 2 cups uncooked) |
2 cups canned chick-peas, drained |
1 (28 ounce) can diced tomatoes or 1 (28 ounce) can chopped tomatoes, drained |
1/4 cup flour |
1/4 cup skim milk |
3/4 teaspoon salt |
1/4 teaspoon dried basil |
1/4 cup dried breadcrumbs |
1/2 cup mozzarella cheese |
1 tablespoon olive oil |
Directions:
1. Spray a casserole dish with nonstick spray.
2. In a large bowl, combine pasta, chickpeas, and tomatoes.
3. Stir in flour, milk, salt, and basil.
4. Transfer to dish and spread evenly.
5. Combine remaining ingredients in a small bowl and sprinkle on top of casserole.
6. Bake, covered at 375° for 30 minutes.
7. Uncover and bake for 10-15 minutes until the top is browned and crunchy.
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