For 4 Person(s)
Preheat the oven to 350ºF.
Toss prepared apples with sugar, cinnamon, and nutmeg. Set aside.
Process chickpeas and eggs in a food processor or blender until smooth and set aside.
In a large mixing bowl, beat butter, canola oil, and brown sugar until well combined. Add the chickpea mixture and vanilla and beat again. In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt. Add half the flour mixture to the butter mixture, and beat until just combined. Add milk, and beat again, then the rest of the flour mixture, and beat until just combined.
Butter and flour a 9 x 13 in (22 x 33 cm) pan. Spread batter out in pan. Pour apple mixture evenly overtop, then press into the batter with back of a large spoon until batter just starts to press up through the apples. Bake in the middle of the oven for about 55-60 minutes, or until a tester inserted in the center comes out clean. Cool completely before cutting into 18 pieces. Dust slices with icing sugar before serving.
1 (14 oz/398 mL) can chickpeas, rinsed and drained equals about 1 1/4 cups (310 mL) cooked chickpeas.