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. ---------------------------------------------------------------------------
Nutrition
Ingredients
