Oh My Potluck!

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Chickpea Crossing the Road Casserole

Chickpea Crossing The Road Casserole from OhMyPotluck.comI promised to bring a bean-based casserole to a dinner, but didn’t want to go in the Mexican direction this time. I had a can of chickpeas kicking around and thought that adding some pasta would be interesting. I could make something like a vegetarian tuna casserole. Well, it bears little resemblance to tuna casserole, but we’ll get to that in a bit.

Does anyone remember a joke that went something like this:
Person A: What’s for dinner?
Person B: Tuna surprise.
Person A: What’s the surprise?
Person B: No tuna.

Remember that? It’s something I heard very early in my life so it has always stuck with me and has defined not just tuna surprise, but tuna casseroles as well. I suppose, under that premise, this recipe could be tuna surprise, because, surprise, no tuna.

Chickpea Crossing the Road Casserole from OhMyPotluck.com

Much like tuna casserole though, at least the ones I’m familiar with, it has potato chips on top instead of bread crumbs. I feel this is a very legitimate substitute since hearing Alton Brown (Food Network host and really good cook) say in his podcast that it was a perfectly fine thing to do. I highly recommend listening to that episode, if you get a chance.

Chickpea Crossing the Road Casserole from OhMyPotluck.com

Chickpea Crossing the Road Casserole from OhMyPotluck.com

But, before you listen to that podcast, I have one excellent song for you. This is Ghost Beach’s song “Miracle”. It is so upbeat and catchy, with a bit of an island feel to it. The pair of men who make up Ghost Beach do crazy cool stuff with electronics and a lot of rock. This song is from their debut album that came out this year, so I hope they keep with it. Listen to “Miracle” here, and get cooking:

Chickpea Crossing the Road Casserole from OhMyPotluck.com

Chickpea Crossing the Road Casserole

(Inspired by Melody Gourmet Fury)

Good for a dozen-person potluck

  • 1/2 pound of dry pasta
  • 1/4 cup fresh rosemary leaves, minced (about 1 stalk)
  • 2 cloves of garlic, minced
  • 1 19-ounce can of chickpeas, drained and rinsed
  • 2 cups stock (vegetable or chicken)
  • 1 can condensed cream of celery soup
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper
  • 2 cups grated Parmesan cheese
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3/4 cup crushed plain potato chips
  1. Preheat oven to 350˚F (175˚C).
  2. Cook the pasta in salted water until al dente.
  3. While the pasta is cooking, heat a tablespoon of olive oil in a saucepan. Add the rosemary and garlic and heat for about 30 seconds, until fragrant. Add the chickpeas. Cook until the chickpeas are heated through. Add the stock, celery soup and sour cream. Stir to combine. Season with salt and pepper to taste.
  4. Stir in the cooked pasta, half the Parmesan cheese and half the parsley. Pour the mixture into a casserole dish.
  5. Mix the remaining cheese and parsley with the chips. Top the casserole with the chip mixture. Place in oven and cook for 40 minutes.

Chickpea Crossing the Road Casserole from OhMyPotluck.com


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This entry was posted on October 4, 2014 by in Casserole, Main Dish, Pasta, Vegetarian and tagged , , , , , .

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