CURRIED CHICK PEA CASSEROLE
1 tbsp vegetable oil
1 1/2 cups chopped onions
2 cloves garlic cloves, finely -chopped
1 bay leaf
1 (1 lb) can chick peas, rinsed, drained
1 1/2 cups cooked brown rice
1 1/2 cups cream-style corn
1/4 cup water
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
Preheat oven to 375 degrees F. Lightly oil a 1 1/2 quart baking dish or spray with a nonstick cooking spray.
Heat oil in a large nonstick skillet over medium heat. Add onions, garlic, and bay leaf. Cook, stirring frequently, until onions are browned, about 15 minutes. Remove from heat and discard bay leaf.
Add remaining ingredients. Mix well. Spoon into prepared baking dish.
Bake covered, 30 minutes.
Makes 6 servings
Source: Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder
1 tbsp vegetable oil
1 1/2 cups chopped onions
2 cloves garlic cloves, finely -chopped
1 bay leaf
1 (1 lb) can chick peas, rinsed, drained
1 1/2 cups cooked brown rice
1 1/2 cups cream-style corn
1/4 cup water
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
Preheat oven to 375 degrees F. Lightly oil a 1 1/2 quart baking dish or spray with a nonstick cooking spray.
Heat oil in a large nonstick skillet over medium heat. Add onions, garlic, and bay leaf. Cook, stirring frequently, until onions are browned, about 15 minutes. Remove from heat and discard bay leaf.
Add remaining ingredients. Mix well. Spoon into prepared baking dish.
Bake covered, 30 minutes.
Makes 6 servings
Source: Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder
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