Chickpea Casserole

What a day!

Returning to work after a 4 day holiday weekend can be a toughie, but I got through it.

Between e-mails this morning I snacked on a serving of mixed nuts from Oh! Nuts. (P.S. Don’t forget to enter my giveaway!)

The highlight of my day had to be my fantastic lunch. This was something I have been dreaming about ever since last Thanksgiving.

Left over Turkey + Cranberry Sauce = Best Sandwich Combo Ever!

A-MA-ZING!

With my sandwich I had some random okra, broccoli, and a pickle on the side.

Just before 3:00 my mouth wanted to munch, so I pulled out my afternoon snacks.

Turns out I wasn’t as hungry as I originally assumed. I ate all the apricots, but tossed the mini larabar after one bite.

The lack of hunger didn’t stop me from planning a fabulous dinner before I even started heading home. I was in the mood for a hearty casserole, but I had no cheese or milk at home for any of the recipes I was originally envisioning. I did have tons of veggies and a can of chickpeas so I took to twitter for some sound advice.

Gotta love twitter. No matter what question you have someone always has an answer.

I had a few tweets with some great recommendations. All of which inspired me to produce my own fabulous Chickpea Casserole creation.

I even took notes as I cooked so I would remember exactly what I used.

Meghann’s Chickpea Casserole

• 1 can Chickpeas
• Egg Noodles (I used all I had, perhaps 1/4 of a bag?)
• 1/2 small onion
• 1 large Carrot
• 4 Whole Mushrooms
• 8 oz Brussels Sprouts
• 1 can Vegetable Broth
• 1/4 cup Whole Wheat Flour
• 2 Garlic Cloves
• Red Pepper Flakes
• Thyme
• Oregano
• Salt & Pepper

Preheat the oven to 375 degree. While the oven is warming up bring 2 cups of water to a boil on the stove top and drop the egg noodles in for about 5 minutes or until they still have a little bite to them.

Next chop all the veggies and add to a 9×9 baking dish with the can of chickpeas that has been drained and rinsed.

Coat the vegetables with the 1/4 cup of Whole Wheat Flour and add the can of vegetable broth. Finish mixing everything together with the remaining seasonings and egg noodles.

Bake for 45 minutes at 375. Let stand for 5 minutes so gravy will thicken.

I had a heaping helping of my masterpiece.

It was fabulous. Nutritious and delicious.

My serving barely made a dent in how much food this casserole produced.

Looks like I will be having left overs for a while.

Dessert featured a Fudgy Peanut Butter Cup Vitatop.

I made an ice cream sandwich by cutting the vitatop in half and adding a scoop of Tart Honey Frozen Yogurt to the center.

This was a great idea, but in hindsight I would have used a different ice cream. They tart fro yo didn’t exactly go well. I think tomorrow I am going to go on a hunt for Peppermint Ice Cream.

Sure looks pretty though, doesn’t it?

Have I mentioned how much I love my new rebel yet? Cause I do!

Me = Obsessed!

Don’t forget to get your votes in for the Sam-e Good Mood Gig!

Good Night!