METHOD

Pre-heat oven to 180ºC. In a large pot cover the whole wheat macaroni with boiling water, add 2 tsp salt and a dash of olive oil. Bring to the boil for. 5min and cook for another 3min until al dente, then remove from the heat and drain off the water. Lightly coat the cooked pasta with olive oil and transfer into the casserole. In a blender, add the cooked butternut, chickpeas, spices, oil and milk until very smooth. Season according to taste. Pour the sauce over the cooked pasta and stir through until very well incorporated. Blend the crumb ingredients in a blender or food processor until it forms a crumb. Sprinkle over the crumb topping and then bake in the oven for 10-15min until the crumb is golden brown. Serve warm and in good company.