Thursday, April 4, 2019

Chickpea-Tahini and Brown Rice Pie

If you’re looking for a hearty, nourishing meal that satisfies a Lenten, vegetarian, and/or vegan diet, this just might be the one!
The hearty crust and creamy, slightly crunchy chickpea-tahini-nut filling provides a variety of textures to please your palate.


Chickpea-Tahini and Brown Rice Pie (Photo credit: Diana Herrington. Photos below are from TheArmenianKitchen.com)

Chickpea-Tahini and Brown Rice Pie
Serves 4 to 6
 (Recipe adapted from Diana Herrington, http://realfoodforlife.com)
Filling Ingredients:
1 onion, chopped
1 small garlic clove, minced
¼ cup chopped parsley
1 tsp. cumin
1 tsp. ground coriander
1 -15 oz. can chickpeas, drained, and rinsed
¼ cup tahini (sesame seed paste), well-stirred
1/4 cup nuts, chopped (walnuts or pecans work well)           
Salt and pepper to taste

Filling Directions:
Chickpea-tahini-nut filling
1. Sautė onion in a little olive oil until onions begin to soften, about 3 to 4 minutes. Stir in the garlic, parsley, 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 chopped nuts, and salt and pepper to taste. Adjust seasonings, if necessary. Set aside.

Pie Shell Ingredients:
2 Tbsp. toasted sesame seeds
1 cup cooked short grain brown rice** (prepared 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:
Sesame seeds coat the bottom of the pie pan
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!)
Brown rice crust
3. Place rice mixture in pie pan. With wet fingers, press rice mixture to create a ‘crust’.
Ready to bake!

4. Spoon chickpea filling into the crust spreading evenly.

5. Bake, uncovered, in a preheated 450°F oven for 25 - 35 minutes. Allow pie to cool slightly before slicing and serving.

Serve with a tossed salad.









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