Tomato Chickpea Casserole

Submitted by SJG3483

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 4 cups cooked elbow macaroni (about 2 cups uncooked)
• 2 cups canned chick-peas, drained
• 1 (28 ounce) can diced tomatoes or (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.

Reviews

[Shoga-chan]

You can't go wrong with chickpeas and tomatoes, always a perfect combination even on their own, and something I ate for breakfast quite often when I had to avoid wheat. As a baked dish this is super easy and goes great with grilled chicken or fish. Would be good for vegetarian pot luck.