Char’s Tuscan Chickpea Casserole

A Mediterranean, plant-protein-packed twist on a classic weeknight favourite: Tuna Casserole.

If your family is not a fan of chickpeas, substitute: 2 cups (500 mL) chopped cooked chicken OR 2 (170 g) cans of drained tuna.

Ingredients

• 2 cups (500 mL) Italpasta Artisan Penne or Rigatoni (click here for product info)
• 1 head of broccoli, cut into florets
• 2 tbsp (30 mL) cornstarch
• 2 tsp (10 mL) dried thyme leaves
• 2 tsp (10 mL) onion powder
• 3/4 tsp (3 mL) salt
• 1/2 tsp (2 mL) pepper *or chili flakes for a spicier dish*
• ¼ tsp (1 mL) ground nutmeg
• 3 cups (750 mL) milk
• 2 cups (500 mL) shredded Asiago cheese, divided *or shredded Italian cheese blend*
• ½ cup (125 mL) each of chopped fresh parsley and chopped green onions
• ¼ cup (60 mL) chopped fresh mint *optional*
• 2 tbsp (30 mL) chopped fresh rosemary
• 3 cloves garlic, minced *or 1 1/2 tsp (7 mL) garlic powder
• 1 (540 mL/19 oz) can chickpeas, drained and rinsed and finely chopped (I like to pulse them up in my food processor, so it resembles flaked tuna)
• ¾ cup (175 mL) each of thinly sliced sundried tomatoes and chopped marinated artichokes

Topping

• 1 cup (250 mL) coarse bread crumbs
• ½ cup (125 mL) finely chopped cashews (or walnuts)
• ¼ cup (60 mL) chopped fresh parsley
• ½ tsp (2 mL) onion powder
• 1 clove of garlic, minced
• 3 tbsp (45 mL) melted butter
• Finely grated zest of one lemon
• ¼ tsp (1 mL) salt

Directions

1. Preheat the oven to 400 F (200 C).
2. Cook pasta according to package directions.
3. While pasta is cooking, place broccoli florets in the bottom of the colander. Drain pasta over broccoli. Keep pasta and broccoli in the colander and toss with a small splash of vegetable oil (about 1 tsp (5 mL)). Set a side.
4. In the same pot you cooked the pasta in, whisk together cornstarch, dried herbs and spices and milk and place over medium heat. Cook, whisking occasionally until mixture comes to a gentle boil and sauce has thickened (about 5 minutes).
5. Remove from heat and stir in reserved noodles and broccoli, 1 ½ cups (375 mL) of cheese, parsley, mint, rosemary, garlic, chopped chickpeas, sundried tomatoes and artichokes. Stir until well combined.
6. Place mixture into a well greased 9 X 13-inch baking dish.
7. Stir together topping ingredients and remaining ½ cup (125 mL) cheese. Sprinkle mixture evenly over pasta.
8. Place in the centre of preheated oven and bake for about 15 minutes until topping is toasted and edges are bubbling.
9. Remove from the oven and let stand for about 10 minutes before serving.

Makes 8 portions. Enjoy!

Delicious & Doable Tips:

~ not a fan of artichokes? Omit them, or use pitted chopped olives instead.
~ have some prepared pesto kicking around? Add ¼ cup (60 mL) to mixture before adding to the casserole dish.

Where to Find ‘Delicious & Doable’ Across Ontario

‘Delicious & Doable ~ Recipes For Real and Everyday Life’ can be purchased here or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury