Sweet Potato And Chickpea Loaf With Mint Raita - cooking recipe

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

Preparation

Steam sweet potatoes until tender. Drain. Let cool for 10 mins. Transfer to a bowl.
Preheat oven to 350\u00b0F. Grease a 10x4 inch loaf pan. Line base and long sides with parchment paper, extending paper 2 inches over sides.
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.
Meanwhile, to make the mint raita, combine yogurt, mint and lemon zest in a small bowl.
Remove loaf from pan and cut into thick slices. Serve with mint raita.