I use frozen so I just measure it out but this would be 2-3 fresh turnips)
1 cup shredded yogurt cheese (I also like to use herbed yogurt cheese for this dish too! Use shredded mozzarella if you cant find)", "1 (28 ounce) can pumpkin puree", "14 cup vegetable stock (or use vegetable broth, it comes out the same)", "1 tablespoon olive oil", "14 teaspoon minced garlic (that liquid stuff since Im too impatient to use cloves)
12 teaspoon kosher salt
1 teaspoon cumin
12 teaspoon nutmeg
12 teaspoon allspice
14 teaspoon dried basil
1 dash coriander
terra chips taro chips (I use the variety thats strictly taro chips( theyre white with red or purple stripes and soooo goo)
1 cup shredded yogurt cheese (herbed yogurt cheese is so good for this why isnt it showing in the nutrition facts when)", "4 sprigs chopped fresh parsley, finely diced (or use 2 tsp dried
Instructions
Cook the macaroni according to box directions (about 8 minutes) until al dente.
Put it aside for now.
In a large mixing bowl, mix the pumpkin, vegetable broth, olive oil, minced garlic, and kosher salt until fully incorporated.
You can whisk by hand or use an electric beater on low speed (which I did because I'm too lazy to wash out the food processor.
But if you're not, pulse these ingredients on low until blended).
Add the spices and fully blend.
Add the macaroni to the mixing bowl (with the pumpkin sauce).
Rinse and drain the chickpeas and chiles, add them to the bowl.
Add the cheese-1 cup if using shredded cheese, if you use bagged cheese or grate your own.
Mix it all together well, then pour into an ungreased casserole dish (I use 11 x 7 but you can probably use 13 x 9 for a crispier one).
Top with the remaining cup of cheese, and crush up the taro chips-- completely covering the casserole with the cheese and chips.
Finish topping it with the parsley.
Bake at 325 for 30-45 minutes or until bubbly and browned.