Creamy Chickpea and Rice Pie

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Creamy Chickpea and Rice Pie

This chickpea pie is a very tasty meal which does take a little extra time to prepare but it is worth it.

Creamy Chickpea Pie Filling

Ingredients:

1 onion, chopped
1 tsp. cumin
1 tsp. coriander
1/4 tsp. cardamom
1 1/2 cups cooked chickpeas
4 Tbsp. Tahini (light)
1/2 tsp Himalayan Salt 

Directions:

1. Saute onion, cumin, coriander, and cardamom in a little vegetable oil.
2. Add chickpeas, salt and tahini.
3. Mix together, adding more water if necessary for a creamy sauce.
4. Set aside.
5. Add salt to taste.
6. Pour into Rice Pie Shell.
Bake at 450º for 25 – 35 minutes.

Rice Pie Shell

Ingredients:

1 cup cooked short grain brown rice
2 Tbsp. Chickpea flour
2 Tbsp Sesame Seeds
1/2 to 2/3 cup water

Directions:

1. Oil pie pan well.
2. Sprinkle with sesame seeds.
3. Add a little water to rice and chickpea flour to form a sticky dough-like mixture.
4. Press rice into pan to form a pie shell.
5. Pour in Creamy Chickpea Pie Filling.
6. Bake at 450 F for 25 35 minutes.

PS: I like to use Raw Organic Sesame Seeds and buy lots at the same time at a good price.

Try these other delicious recipes:
                                 Authentic Middle Eastern Hummus

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By | 2017-10-29T15:40:06+00:00 April 1st, 2014|Gluten Free, Meatless Monday, Recipes|13 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

13 Comments

  1. Martha Kurmann April 4, 2014 at 10:46 am

    My goal for this course is to lose some weight and get rid of a skin condition dermatitis.

  2. anastasia riley April 7, 2014 at 9:25 pm

    Hi there,

    I am starting my 2 year old on a gluten-free/dairy free diet as he has alopecia. Where can I get more of your recipes and do you have a variety from sweet to savory?

    Thank you

  3. Ted Shatz April 12, 2014 at 12:28 pm

    Quite an interesting recipe; however, I’m wondering if by substituting Millet for Brown Rice would that achieve a more (or much more) alkaline forming diet. Any thoughts?

  4. Diana Herrington April 12, 2014 at 3:24 pm

    Anastasia, all the recipes (main courses and desserts) on this site are sugar free and gluten free so look through the recipes and try ones out that you would like to make. I am working on a cookbook which will be out later this year.

  5. Diana Herrington April 12, 2014 at 3:31 pm

    Ted, it will be challenging to make the millet stick together for form a pie. Short grain brown rice has a sticky quality. If you really want to try it with millet then I cook the millet in more water 1 cup millet in 3 cups of water and add more 1 more Tbsp of chick pea flour. http://realfoodforlife.com/how-to-cook-perfect-millet

  6. Maria Murphy May 18, 2014 at 7:35 am

    This looks incredible but I don’t have the required ingredients. Would it be a bad idea to experiment with some interpretation? I’m thinking of substituting quinoa for rice, black beans for chickpeas, and hummus for tahini. I have the spices. And I’d like to follow the same instructions.

  7. Randy Fritz May 18, 2014 at 11:13 am

    Hi Maria, This was Diana’s recipe but I made this recently and took the photo.
    PLEASE DO experiment and let us know how it tastes!
    They all sound like good ingredients.
    I’d like to hear how the quinoa ‘crust’ turns out texture wise since well cooked rice has a certain stickiness which helped for this recipe.

  8. sheila niermeier May 19, 2014 at 6:06 am

    Looks like a great recipe……What would make it even greater for me, is a carb countfor the recipe or at least the filling. Those of us her are carb addicted can’t rely on “is high in protein”. We have to balance every meal…I know it is a lot to ask….

  9. Nancy May 20, 2014 at 5:39 am

    In the rice pie shell part of your recipe, it says 1/2 to 1/2 cups water. I don’t understand how much water you are suggesting. Thank you.

  10. Randy Fritz May 20, 2014 at 8:17 am

    Thank you for the suggestion Sheila. We would like to make all the recipes better! We need an app!

  11. Diana Herrington May 20, 2014 at 9:35 am

    Maria, the problem with substituting quinoa, is that it does not stick together well millet stick together for form a pie. Short grain brown rice has a sticky quality. If you really want to try it with quinoa then cook it in more water and add more 1 more Tbsp of chick pea flour. Let me know how it turns out and love to see a photo of it. 🙂

    Nancy, thank you for letting me know. I just corrected the water quantity. We have a recipe proofreader starting soon which is what I need. As I create the recipes, I often change quantities and even the ingredients during the 2 – 5 times of making the recipe.

  12. Jodie Lee May 21, 2014 at 9:57 pm

    Hi Diana, Thank you so much for your emails, I live in Australia and I have followed you with much interest for over a year now and love receiving snippets of your knowledge and information. I would like to know, if I were to put a teaspoon of sesame seeds into my morning green smoothie would I receive the full benefits or do they have to be crushed like Flaxseed? I watched your informative little video about flaxseed recently and now add a heaped teaspoon to my smoothies.
    Thanks once again
    JodieLee 😉

  13. Diana Herrington June 13, 2014 at 10:18 pm

    Hi Jodi, happy to hear you are learning from what we send out.
    Sesame seeds would be best ground too if your blender does not grind them up.Great to hear you are adding flax seeds now. I love flax seeds.

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