Curried Chick Pea Casserole

Recipe by MilliMoMo

This is a delicious, easy Indian dish. As with all dishes of this type, I think it was even better the next day. This recipe is from one of my favorite cookbooks, "Lean and Luscious and Meatless" by Bobbie Hinman and Millie Snyder. I haven't made a single thing from their cookbook that wasn't tasty!

Top Review by michelletaylor

This was good as written. It was a little sweet and I like a stronger curry flavor. The next day I added extra of the spices - doubling it from the original recipe. Next time I plan to omit either the rice or corn and add either diced tomatoes or spinach.

Ingredients Nutrition


  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. Mix well. Spoon into prepared baking dish.
  8. Bake, covered, 30 minutes.

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