Curried chick pea casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1½ | cup | Onions; chopped |
| 2 | Garlic cloves; finely chopped | |
| 1 | Bay leaf | |
| 1½ | cup | Rice, brown; cooked |
| 1½ | cup | Corn, cream-style, vegan |
| 1 | pounds | Chick peas; rinced, drained |
| 2 | teaspoons | Curry powder |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cumin |
| ¼ | cup | ;water |
Directions
Preheat oven to 375.
Lightly oil a 1½ 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.
Per serving: 170 cal; 6 g prot; 5 g fat; 35 g carb; 280 mg sod; 0 chol Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder/MM by DEEANNE