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.