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Baked Two-bean Loaf

1 1/2 c Chickpeas, canned
1/2 c Peas;cooked
1/2 c Onions; chopped
1 ts Ground cumin
1/8 ts Ground cardamom
1/8 ts Ground coriander
1 ts Curry powder
1/8 ts Ground ginger
3 tb Sunflower or canola oil
2 c Sweet potatoes;mashed, baked
1/2 c Hazelnuts; chopped
1/8 ts Ground cinnamon
1/8 ts 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.


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