Again…another night with nothing to be found in the pantry and a hungry husband. I remembered seeing a recent post made by a fellow foodie for some curried chickpea dip and saw that i had a can in the pantry, so i decided to take the inspiration of the dip and make a pasta dish. I wanted to stuff cannelloni noodles with a curried chickpea filling, but I ended up just layering the baking dish with the flattened noodles instead.
Here’s the cheap food here, on-the-fly recipe:
1/2 lb of Cannelloni pasta
1- 20oz Can of Chickpeas or Garbanzo beans
5- fresh mushrooms diced
1- medium sweet onion diced
4- cloves of minced or finely chopped garlic (more or less to taste)
1/4 C. crushed walnuts
3- Tbl of olive oil
1- Tbl of yellow curry powder
1- Tsp garlic salt
1- Tsp white pepper
1/2 Tsp ground cinnamon
2- ripe tomatoes diced
1 1/2 C. shredded cheese (I used peppered Gouda)
1) Cook the pasta to al dente, drain and rinse.
2) Saute the garlic, onions and mushrooms in olive oil for 2-3 minutes on med-high heat. Add the garbanzos, curry powder, cinnamon, salt and pepper and mix well. Saute for 2 more minutes.
3) Reduce heat to medium and add the diced tomatoes. Let cook for 3-4 minutes and remove from heat.
4) Spoon out half of the chickpea mixture into a 9 x 9″ baking dish and layer cannelloni noodles on top. Spoon out the remaining mixture on the noodles and top with walnuts and cheese.
5) Bake on 350 for 15-20 minutes uncovered