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“A combination of a couple of different recipes, this a hearty vegetarian dish!”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place almonds, garlic powder, and dried basil in a food processor and pulse until fine crumbs form; set aside.
  3. Cook pasta according to package directions; drain, rinse and set aside.
  4. Heat olive oil in large skillet over medium high heat; add onions and saute three minutes.
  5. Add the garlic and chickpeas; continue to cook, stirring frequently, until most of the moisture has evaporated and chickpeas start to crisp and brown.
  6. Add green pepper and mushrooms; saute 2-3 minutes.
  7. Add both cans of tomatoes, salt and pepper; lower heat slightly and simmer for 5 minutes, until slightly reduced.
  8. In a large bowl, combine pasta and sauce; add torn basil leaves and cubed mozzarella.
  9. Toss all ingredients to coat pasta; pour into large greased casserole dish (at least 9x13 or two smaller dishes).
  10. Sprinkle ground almond mixture over all; bake uncovered at 350 degrees for 15-20 minutes.

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