Divine sovereignty is not the sovereignty of a tyrannical Despot, but the exercised pleasure of One who is infinitely wise and good! Because God is infinitely wise He cannot err, and because He is infinitely righteous He will not do wrong. Here then is the preciousness of this truth. The mere fact itself that God's will is irresistible and irreversible fills me with fear, but once I realize that God wills only that which is good, my heart is made to rejoice.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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