Baked two-bean loaf

Yield: 4 servings

Measure 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

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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