Sweet Potato And Chickpea Loaf With Mint Raita

Name: Sweet Potato And Chickpea Loaf With Mint Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb sweet potatoes, peeled, chopped; 3 slices slightly stale multigrain bread, crust removed; 1/2 cup unsalted roasted cashews; 1 (13.5 oz) can chickpeas, rinsed; 1/2 cup fresh cilantro leaves, roughly chopped; 2 None shallots, thinly sliced; 1 tsp ground cumin; 2 None eggs, lightly beaten; 3 tsp yellow mustard seeds; 1 1/4 cups Greek yogurt; 1 tbsp fresh mint leaves, finely shredded; 1/2 tsp lemon zest

Servings: persons

2 1/4 lb sweet potatoes, peeled, chopped
3 slices slightly stale multigrain bread, crust removed
1/2 cup unsalted roasted cashews
1 (13.5 oz) can chickpeas, rinsed
1/2 cup fresh cilantro leaves, roughly chopped
2 None shallots, thinly sliced
1 tsp ground cumin
2 None eggs, lightly beaten
3 tsp yellow mustard seeds
1 1/4 cups Greek yogurt
1 tbsp fresh mint leaves, finely shredded
1/2 tsp lemon zest

1
Steam sweet potatoes until tender. Drain. Let cool for 10 mins. Transfer to a bowl.
2
Preheat oven to 350u00b0F. Grease a 10x4 inch loaf pan. Line base and long sides with parchment paper, extending paper 2 inches over sides.
3
In a food processor, process bread and cashews until coarsely chopped. Add to sweet potatoes along with chickpeas, cilantro, shallots, cumin and eggs. Dry toast mustard seeds in a small frying pan until they begin to pop then add to sweet potato mixture. Season. Transfer to prepared pan and bake for 50 mins, or until browned and firm to the touch. Let cool for 10 mins.
4
Meanwhile, to make the mint raita, combine yogurt, mint and lemon zest in a small bowl.
5
Remove loaf from pan and cut into thick slices. Serve with mint raita.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 lb sweet potatoes, peeled, chopped, 3 slices slightly stale multigrain bread, crust removed, 1/2 cup unsalted roasted cashews, 1 (13.5 oz) can chickpeas, rinsed, and more.

Yes, Sweet Potato And Chickpea Loaf With Mint Raita falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And Chickpea Loaf With Mint Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions