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.
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| Chickpea-Tahini and Brown Rice Pie (Photo credit: Diana Herrington. Photos below are from TheArmenianKitchen.com) |
Chickpea-Tahini and Brown Rice Pie (Recipe adapted from
Diana Herrington, http://realfoodforlife.com)
Filling Ingredients:
1 small garlic clove, minced 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)
Filling Directions:
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| 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.
2 Tbsp. toasted sesame seeds 1 cup cooked short grain brown rice** (prepared according to
package directions) 2 Tbsp. fine chickpea flour
(** I used Uncle Ben’s parboiled long-grain brown rice, and
it worked well.)
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| 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!) 3. Place rice mixture in pie pan. With wet fingers, press
rice mixture to create a ‘crust’.
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.