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| Home -> [Baked, Bakery, Entrees, Loaf, Vegetarian] -> [Baked two-bean loaf Recipe] |
Baked two-bean loaf
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Baked, Bakery, Entrees, Loaf, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Chickpeas, canned | | 1/2
| cup | Peas, cooked | | 1/2
| cup | Onions, chopped | | 1
| tsp | Ground cumin | | 1/8
| tsp | Ground cardamom | | 1/8
| tsp | Ground coriander | | 1
| tsp | Curry powder | | 1/8
| tsp | Ground ginger | | 3
| tbsp | Sunflower or canola oil | | 2
| cup | Sweet potatoes, mashed, baked | | 1/2
| cup | Hazelnuts, chopped | | 1/8
| tsp | Ground cinnamon | | 1/8
| tsp | Ground nutmeg |
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Procedures:
| 1 | 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. | | 2 | Blend the mixure in a food processor or blender till soft, or mash with a large fork in amedium-size mixing bowl. | | 3 | Combine the sweet potatoes, hazelnuts, cinamon, and nutmeg in another bowl, mashing with a fork until soft. | | 4 | Place the chickpea mixture in a greased 4-cup loaf pan, spreading it out evenly. | | 5 | Spread the sweet potato mixture over it. | | 6 | Bake in a preheated 350 degree oven for 40 minutes, then let cool on counter for one hour. | | 7 | Invert and serve in slices |
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