Sweet Potato & Chickpea Loaf with mint raita

This is the kind of dish I can eat all day long. The type of dish which tastes good but also seems to nourish your soul. And that, my friends is a good meal.

Sweet Potato & Chickpea Loaf with mint raita

Womens Weekly magazine, issue unknown, 2011

  • 1kg kumara, peeled & chopped
  • 3 slices stale multigrain bread
  • 1/2 cup roasted cashews, toasted
  • 400g chickpeas, rinsed & drained
  • 1/2 cup coriander, coarsely chopped
  • 2 green onions, thinly sliced
  • 1 tsp ground cumin
  • 2 eggs
  • 3tsp yellow mustard seeds

Preheat oven to 180C and line an 11x25cm loaf pan

Blend/process the cashews and bread until coarsely chopped

Steam the sweet potato until tender and cool for 10 minutes

Heat the mustard seeds in a frypan until they pop

Mix all the ingredients together and spoon into the pan.

Bake for 50 minutes or until firm to touch, stand for ten minutes then cut into thick slices and serve with raita and a salad.


  • 1 cup Greek yoghurt
  • 1tbsp fresh mint
  • 1tsp grated lemon rind
  1. Mix together and season


With any leftovers I find a very tasty way to consume is to heat a frypan and gently reheat the slices in the pan. They get a nice crispy edge to them. Quite lovely.

Related Posts Plugin for WordPress, Blogger...
  • That sounds delicious! I adore chickpeas…
    Sarah recently posted..Stuff

  • we’ve just started using burghul in our vegie burgers – with some sweet potato, chick peas and spices they’re divine and they hold together beautifully. Worth trying!!
    Amelia recently posted..On being 3

  • That sounds very yummo!
    Catch the Kids recently posted..Is Anything Up

  • Leanne

    You do realise this means I will have to hide three slices of bread in order for it to have the remotest chance of it going stale! And loving your Chai recipe too 🙂 Oh, also, family blows….hang in there 🙂

  • Christine

    Had vegetarian friends over at the weekend and didn’t know what to cook until this old issue (February 2011) of the AWW ended up on my desk at work. My husband, a confirmed meat lover, loved it. I never have stale bread either so used fresh one. Couldn’t find yellow mustard seeds, used brown ones. And no coriander in the garden yet so that was replaced with parsley. Worked very well.
    And the recipe now goes in my collection.
    Christine, Auckland