Curried Chick Pea Casserole

  • 1 tablespoon vegetable oil
  • 1 1/2 cups chopped onions
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 1 1/2 cups cooked brown rice
  • 1 1/2 cups canned cream-style corn (just use the whole can, approx 14 oz.)
  • 1 (1 lb) can chickpeas, rinsed and drained. OR, use 2 cups of cooked chick peas
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 cup water

Preheat the oven to 375 degrees. Lightly oil or spray (with nonstick cooking spray) a 1-1/2 quart baking dish.

Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions, garlic, and bay leaf. Cook, stirring frequently, until the onions are browned, about 15 minutes.

Remove the skillet from the heat and discard the bay leaf. Add the remaining ingredients. Mix well. Spoon the mixtures into the prepared baking dish. Bake, covered, for 30 minutes.

  • Yields: 6 servings
  • Preparation Time: 1 hour
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