I saw this recipe for a chickpea casserole, and I immediately bookmarked it to try out. But then I started thinking about tuna noodle casserole, which I love, and wondering if I could make something more like that, but with chickpeas (garbanzo beans). So I made half Chickpea Casserole with Lemon, Herbs, and Shallots, and half classic Tuna Noodle Casserole (the kind with the cream of mushroom soup) with chickpeas substituted for the tuna in one 9x13 dish. I asked Mahesh and Kiran which casserole they preferred, and both preferred the classic casserole over the new version, which is good So I will make it again, it was good but a little bland and needed a little salt, and might be good to try adding in some canned artichoke hearts for a little extra flavor next time. It's quite filling due to the high chickpea content, which is nice. Here is the recipe:
Classic Chickpea Noodle Casserole
Makes one 13x9 pan, can halve the recipe (with one can chickpeas) for an 8x8 pan.
- 2 (10.75 ounce) cans Condensed Cream of Mushroom Soup (I might try cream of celery soup next time)
- 1 cup milk
- 2 cups frozen peas
- 2 (15 ounce) cans garbanzo beans, drained
- 4 cups hot cooked medium egg noodles (8 ounces dry)
- (might be good to try adding in canned artichokes next time)
- 3/4 cup dry bread crumbs
- 1 tablespoon butter, melted
- Stir soup, milk, peas, garbanzo beans, noodles, and artichoke hearts, if using, in 3-quart casserole (I used a 9x13 pan).
- Bake at 400 degrees F for 30 minutes or until hot. Stir.
- Mix bread crumbs with butter in bowl and sprinkle over garbanzo bean mixture. Bake for 5 minutes more.