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Preheat oven to 400°F (204°C).
Blend: Using a countertop or handheld blender, blend 24 oz whole milk cottage cheese and 2 Tbsp cornstarch until smooth.
Sauce: To a 9x13 inch casserole dish, add the blended cottage cheese, 1 12-oz bag frozen peas and carrots, 2 15-oz cans chickpeas (drained), 1 15-oz can corn (drained), 2 cloves garlic (minced), 1 tsp vegetable bouillon base, 1 tsp each dried thyme and parsley, ½ tsp onion powder and ¼ tsp each salt and pepper. Stir to combine.
Heat Sauce: Transfer dish to the oven and bake for 15 minutes. Remove dish from oven and stir.
Add Biscuits: Open 1 16-oz can refrigerated biscuits and cut each biscuit into about 4 pieces. Arrange biscuits over the sauce in a single layer, being sure not to press biscuits into the sauce. Optionally spray the top lightly with vegetable oil to help them brown.
Bake: Reduce oven temperature to 350°F (176°C). Return dish to the oven and bake for 20 to 30 minutes, until biscuits are golden brown and sauce is bubbling at the edges of the pan. Serve warm!