A flavourful mix of meat and vegetables, this classic pie will be your go-to for pizza night.
Enjoy our comfy pasta and chick-pea casserole as a vegetarian supper or for lunch. For a nonvegetarian version, replace vegetable stock with chicken stock and add chopped smoked turkey, ham, pastrami, or drained salmon or tuna in chunks.
Roasting the vegetables before making the stock is a chef's secret for a deeply flavourful, rich vegetable broth.
This supremely versatile mixture makes enough for four meals for four.
Before: The original recipe has 1/4 cup (50 mL) olive oil and a whole tub of feta cheese. After: This lightened-up version increases vegetables and tosses them with balsamic dressing. Grilling instructions are added for summer months.
