Vegetarian Tuna Caserrole

Ingredients

1/2 cup dryd chickpeas

1 package egg noodles

1 medium onion
8 oz mushrooms
8 oz frozen peas

1 regular size snack package dried seaweed

1/2 - 1 cup water or milk

Instructions

1. cook 1/2 cup of dry chickpeas (soak and use slow cooker, or soak and cook in over at 350 for 2 hours -- this allows you to use the same pot)
2. cook 1 bag egg noodles according to package instructions
3. chop 1 onion and 1 package mushrooms; sautee onion until translucent; then add mushrooms and frozen peas and cook until mushrooms lose all moisture twice
4. mix all ingredients: chickpeas, egg noodles, onion, mushrooms, and peas with 1/2-1 cup water or milk. Add 1 package dried seaweed, crumbled.
5. place mixture in a baking dish, cover with bread crumbs, potato chips, and/or shredded cheddar  (nooch and garlic??) if desired, and bake at 350 until bubbly. 

Note: you can make a knock-off of this recipe by adding a can of chickpeas, frozen peas, and crumbled seaweed to boxed mac and cheese.