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

Chickpea-Tahini and Brown Rice Pie

Serves 4 to 6

(Recipe adapted from
Diana Herrington,
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.

(Visited 157 times, 1 visits today)

Recent Posts

Shepherd’s Salad with Pomegranate Molasses Dressing

Shepherds of long ago created meals of wild greens and herbs as they sought nourishment…

3 weeks ago

Savory Gluten-free Choreg!

Since our daughter Mandy and son-in-law Ron live in upstate NY, Doug and I are…

1 month ago

Watermelon: an Armenian Tradition

If I were to ask you to name an “Armenian fruit,” what would you reply…

2 months ago

Spinach Pie

Spinach pie, or Spanakopita, is, as you know, a deliciously Greek recipe. The combination of…

2 months ago

Dried White Mulberry Granola – Armenian style!

Here is my recipe for … Dried White Mulberry Granola – Armenian style. Not many…

3 months ago

Coloring Easter Eggs- Armenian Style

With Easter just a few days away, I felt the need to re-post this timely…

4 months ago

This website uses cookies. find out more.