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
Directions
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
Servings: 4 servings
Baked Two-Bean Loaf Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads
The History of Recipes
Written cooking instructions as an idea can be tracked way back into distant history, at least as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe found, according to food historians are a few tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks made use of many different herbs and spices, including a few you will know like thyme, mint and parsley. Later on, we find some recipe books from the 14th Century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is served today, but rather accounts of the types of food on the tables of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back many foods, spices and herbs from the East, including basil and rosemary. The introduction of these new foods and spices prompted a torrent in publications on food, some of which still exist in private cookery archives. For the centuries that followed, the powerful and rich competed with each other to offer the best banquets, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookbooks are in great demand, due to increased literacy, people having more leisure time and having more money to spend. The introduction of the TV gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Baked Two Bean Loaf recipe.
