Creamy Baked Chickpea Casserole

This is a delicious rich and creamy baked pasta dish. Pureed chickpeas get blended with roasted garlic, carmelzed onions, olive oil, sour cream and parmesan cheese.  Though this meal was terribly unattractive and difficult to photograph, please take my word for it when I tell you that it tasted amazing. 

Creamy Baked Chickpea Casserole

(from Furious Eats, Cooks, and Travels)

((Printable Recipe))

Ingredients:

1/2 lb. dry pasta*

1 large can of chickpeas, drained and rinsed 

1 head of roasted garlic

1 small onion, finely chopped

3 cups of vegetable stock

1/2 cup sour cream

3 cups freshly grated Parmesan cheese

1/2 cup flat leaf parsley, chopped

salt and pepper to taste

extra virgin olive oil for drizzling 

Direction: 

1. Preheat the oven to 350 degrees F.

2. Cook the pasta until al dente.  Set aside. 

3. In a large saucepan, sauté the onions in some olive oil until caramelized.  Season with salt and add the chickpeas and roasted garlic.  Add the vegetable stock and bring to a simmer.

4. In two batches, blend the mixture in a food processor with 2 tablespoons of olive oil in each batch.  

5. Stir in the sour cream to the chickpea mixture and toss with the pasta.  Add half the cheese and the parsley.

6. Transfer to a greased baking dish and top with the remaining cheese. Bake for about 10 to 15 minutes.  Serve drizzled with more olive oil.

Serves 2-3
*To stretch this a little further, I've used a full pound of pasta. The results are still delicious.

Linked to: Today's Creative Blog, Midnight Maniac