Bean & Crunch Casserole

What you need

• 1 Tbsp Olive Oil
• 1 Cup Diced Onion
• 3 Cup Chickpea
• 1 Tsp Garlic Minced
• 2 Tbsp Thyme
• 1 tsp Paprika
• 2 Cup Veggie Stock
• 1 1/2 Cup Milk
• 2 Cup Macaroni, Uncooked
• 3 Cups Broccoli Chopped
• 1/3 Cup Grated Parmesan Cheese
• 1 1/2 Cup Shredded Cheddar Cheese

What you do

1. Preheat the oven to 425° F.
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the chickpeas. Add the butter and spices. Cook until golden and toasted, 2-3 minutes.
3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and broccoli. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes.
4. Stir in 1 cup of cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over top of the casserole.
5. Bake for 20 minutes, until the cheese is melted and beginning to brown.