| 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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