Baked two-bean loaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chickpeas, canned |
| ½ | cup | Peas;cooked |
| ½ | cup | Onions; chopped |
| 1 | teaspoon | Ground cumin |
| ⅛ | teaspoon | Ground cardamom |
| ⅛ | teaspoon | Ground coriander |
| 1 | teaspoon | Curry powder |
| ⅛ | teaspoon | Ground ginger |
| 3 | tablespoons | Sunflower or canola oil |
| 2 | cups | Sweet potatoes;mashed, baked |
| ½ | cup | Hazelnuts; chopped |
| ⅛ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
Directions
Saute the chickpeas, peas, onions, cumin, cardamom, coriander, curry powder, and ginger in the oil in a large saucepan over medium heat for 5 minutes. Blend the mixure in a food processor or blender till soft, or mash with a large fork in amedium-size mixing bowl.
Combine the sweet potatoes, hazelnuts, cinamon, and nutmeg in another bowl, mashing with a fork until soft. Place the chickpea mixture in a greased 4-cup loaf pan, spreading it out evenly. Spread the sweet potato mixture over it. Bake in a preheated 350 degree oven for 40 minutes, then let cool on counter for one hour. Invert and serve in slices.
From DEEANNE's recipe files
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