Garbanzo/Chickpea Pumpkin Macaroni Casserole Recipe

Name: Garbanzo/Chickpea Pumpkin Macaroni Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces macaroni, cooked al dente; 1 (15 1/2 ounce) can chickpeas (garbanzos); 1 (4 1/2 ounce) can diced green chilies; ⅓ 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; ¼ cup vegetable stock (or use vegetable broth, it comes out the same); 1 tablespoon olive oil; ¼ teaspoon minced garlic (that liquid stuff since I'm too impatient to use cloves); ½ teaspoon kosher salt; 1 teaspoon cumin; ½ teaspoon nutmeg; ½ teaspoon allspice; ¼ 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)

Servings: persons

16 ounces macaroni, cooked al dente
1 (15 1/2 ounce) can chickpeas (garbanzos)
1 (4 1/2 ounce) can diced green chilies
⅓ 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
¼ cup vegetable stock (or use vegetable broth, it comes out the same)
1 tablespoon olive oil
¼ teaspoon minced garlic (that liquid stuff since I'm too impatient to use cloves)
½ teaspoon kosher salt
1 teaspoon cumin
½ teaspoon nutmeg
½ teaspoon allspice
¼ 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)

1
Cook the macaroni according to box directions (about 8 minutes) until al dente.
2
Put it aside for now.
3
In a large mixing bowl, mix the pumpkin, vegetable broth, olive oil, minced garlic, and kosher salt until fully incorporated.
4
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.
5
But if you're not, pulse these ingredients on low until blended).
6
Add the spices and fully blend.
7
Add the macaroni to the mixing bowl (with the pumpkin sauce).
8
Rinse and drain the chickpeas and chiles, add them to the bowl.
9
Add the cheese-1 cup if using shredded cheese, if you use bagged cheese or grate your own.
10
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).
11
Top with the remaining cup of cheese, and crush up the taro chips-- completely covering the casserole with the cheese and chips.
12
Finish topping it with the parsley.
13
Bake at 325 for 30-45 minutes or until bubbly and browned.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 16 ounces macaroni, cooked al dente, 1 (15 1/2 ounce) can chickpeas (garbanzos), 1 (4 1/2 ounce) can diced green chilies, ⅓ cup turnip (diced, I use frozen so I just measure it out but this would be 2-3 fresh turnips), and more.

Yes, Garbanzo/Chickpea Pumpkin Macaroni Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Garbanzo/Chickpea Pumpkin Macaroni Casserole

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