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 DEEANNEs recipe files
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4|
|Calories from Fat: 129 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 60.3mg||2 %|
|Potassium 1184mg||31 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 55.5g|
|Protein 21.8g||31 %|
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Calories per serving: 494
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