Curried Chick Pea Casserole

Name: Curried Chick Pea Casserole
Ingredients: 1 tablespoon vegetable oil; 1 12 cups chopped onions; 2 garlic cloves, finely chopped; 1 bay leaf; 1 12 cups cooked brown rice; 1 12 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 of cooked chick peas; 2 teaspoons curry powder; 12 teaspoon turmeric; 12 teaspoon ground cumin; 14 cup water

11 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
1 12 cups chopped onions
2 garlic cloves, finely chopped
1 bay leaf
1 12 cups cooked brown rice
1 12 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 of cooked chick peas
2 teaspoons curry powder
12 teaspoon turmeric
12 teaspoon ground cumin
14 cup water

Directions

1

Preheat oven to 375.
2

Lightly oil or spray (with nonstick cooking spray) a 1-1/2 quart baking dish.
3

Heat oil in a large nonstick skillet over medium heat.
4

Add onions, garlic, and bay leaf.
5

Cook, stirring frequently, until onions are browned, about 15 minutes.
6

Remove from heat and discard bay leaf.
7

Add remaining ingredients.
8

Mix well.
9

Spoon into prepared baking dish.
10

Bake, covered, 30 minutes.