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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.
- 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
- Spray a casserole dish with nonstick spray.
- In a large bowl, combine pasta, chickpeas, and tomatoes.
- Stir in flour, milk, salt, and basil.
- Transfer to dish and spread evenly.
- Combine remaining ingredients in a small bowl and sprinkle on top of casserole.
- Bake, covered at 375° for 30 minutes.
- Uncover and bake for 10-15 minutes until the top is browned and crunchy.
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.