Chickpea-Tahini and Brown Rice Pie – The Armenian Kitchen

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!)