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Tuesday, May 13, 2014

Creamy Chickpea and Brown Rice Pie



My last physical examination revealed that it was necessary for me to change my diet by avoiding white flour, white rice, white sugar … basically anything that’s been overly processed.

All I could think of was not being able to enjoy my favorites - lavash, chorag, paklava, and so on.
As I lamented over this medically-induced “sentence’, I realized the only thing to do is adapt – to find alternate recipes using whole grains, whole wheat, etc.

(Is there such a thing as whole wheat phyllo dough? If so, please let me know!)

The recipe I’m sharing does not include one “white” ingredient; in fact, it sounds like one my doctor would have suggested. It boasts chickpeas, tahini, sesame seeds, and brown rice. Nothing bad here!
 (Perhaps now, someone can conjure-up a real Armenian word for “brown rice”?)

As I discover more recipes – or convert those already in our repertoire, I’ll post them just for you!

Creamy Chickpea and Brown Rice Pie (Photo from Diana Herrington)
Creamy Chickpea and Brown Rice Pie
Serves 4 to 6
 (Recipe adapted from Diana Herrington, http://realfoodforlife.com)

Creamy Chickpea Pie Filling Ingredients:
1 onion, chopped
1 small garlic clove, minced
¼ cup chopped parsley, optional
1 tsp. cumin
1 tsp. ground coriander
1 -15 oz. can chickpeas, drained, and rinsed
¼ cup Tahini (sesame seed paste)           
Salt and pepper to taste

Filling Directions:
Filling Steps #1 and 2
1. Sautė onion in a little olive oil until onions begin to soften, about 3 to 4 minutes. Stir in the garlic, parsley (if using), cumin and coriander, and cook 1 more minute.
2. Add chickpeas and Tahini.  Mix together, adding a little water, if necessary, to achieve a creamy, sauce-like consistency. Stir and simmer for 1 to 2 minutes. Add salt and pepper to taste. Set aside.


Fine chickpea flour
Brown Rice Pie Shell Ingredients:
2 Tbsp. sesame seeds
1 cup cooked short grain brown rice** (cooked according to package directions)
2 Tbsp. fine chickpea flour                                 
1/4 to 1/2 cup water
(** I used Uncle Ben's parboiled long-grain brown rice, and it worked well.)
Shell Directions:
Shell Step #1
1. Sprinkle the sesame seeds on the bottom of a pie pan that has been lightly coated with vegetable cooking spray.  Set aside.
2. In a mixing bowl, place cooked brown rice and chickpea flour. Add water, a little at a time. Gently mash with a fork to create a sticky dough-like mixture. (NOTE: Do not add water all at once!)
Shell Step #3
3. Place rice mixture in pie pan. With wet fingers, press rice mixture to create a ‘crust’. 

4. Spoon in chickpea filling, spreading evenly.
5. Bake, uncovered, in a preheated 450° F oven for 25 - 35 minutes. 
Ready to bake
Serve with a tossed salad.









4 comments:

  1. Hi Robyn, you should know that there are several varieties of whole wheat lavash. In fact, the most common kind of lavash in Lebanon and the Middle-East is whole wheat lavash. And with whole-wheat lavash you can make "village baklava" (which basically substitutes sheets of lavash for the phyllo dough). I tried (briefly, since I am at work) to find a recipe for it but could not. I know there is one in Sonia Tashjyan's cookbook, but there might be more floating around on the Internet.

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    1. Hi Ara, I never thought to use whole wheat lavash in place of phyllo dough. Lucky for me, you're in tune to such things! Do you have Sonia's cookbook? Once her English version is available, I'll be sure to get one. In the meantime, thanks for the suggestion!

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    2. Hi Robyn, I do have Sonia's cookbook in Armenian. Meanwhile, I found a recipe for "baklavash" on the web. It is very close to the one I remember in Sonia's cookbook: http://www.phamfatale.com/id_2710/title_Baklavash-Baklava-Recipe/

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    3. Thanks for the link! I'll try this recipe soon.

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