baked two-bean loaf

Main dish
4 servings
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

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

Similar recipes

Random recipe of the day

Peanut honey bee's

Follow us

 Subscribe in a reader