Recipe - Curried Chick Pea Casserole

1 tablespoon Vegetable oil
1 One half cup Onions; chopped
2 Garlic cloves; finely
chopped
1 Bay leaf
1 One half cup Rice, brown; cooked
1 One half cup Corn, creamstyle, vegan
1 pound Chick peas; rinced, drained
2 teaspoon Curry powder
One half teaspoon Turmeric
One half teaspoon Cumin
One fourth cup ;water

Preheat oven to 375.

Lightly oil a 1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini