3 c. cooked chick peas
2 1/2 c. cold water
1 tbsp. vegetable oil
2 1/2 tsp. curry powder
1/2 c. chopped celery (about 1 med. rib)
1/4 c. chopped onion (about 1/4 med.)
2 garlic cloves, minced
14 1/2 oz. can stewed tomatoes, drained and chopped
1/4 tsp. salt
1/8 tsp. pepper
3 oz. Mozzarella cheese, shredded (about 3/4 c.)

In a medium saucepan heat oil over medium heat. Add curry powder and saute about 1 minute. Add celery, onion and garlic; cook about 5 minutes until vegetables are tender. Add tomatoes, salt and pepper; cook about 5 minutes, stirring occasionally. Preheat oven to 350 degrees. Stir in chick peas to tomato mixture and add 1/2 of the cheese. Spoon into 1 1/2 quart casserole. sprinkle with remaining half of cheese. Bake about 20 minutes until heated throughout.