Creamy Chickpea and Rice Pie For Dinner

It is vegan and gluten-free too!

This chickpea pie is a very tasty meal which does take a little extra time to prepare but it is worth it. The great news is that it is dairy-free meaning it is vegan and gluten-free too!

Delicious chickpeas also known as garbanzo beans are a wonderful superfood full of health benefits are and are a culinary healthy treat! Hummus made from them is delicious.  Have you ever eaten falafel? Did you know that their main ingredient is chickpeas? Add chickpeas to your salads, soups, and stews adding high nutritional value to your meals and a very good protein too.

Beans can be challenging to the digestive system due to their high fiber and starch. Learn 7 Ways To Avoid Gas from Beans.

I am quite fastidious about how to cook beans and lentils as I do not like experiencing the common thing we all associate beans with…GAS! I now feel good after eating beans and lentils because there is not all that gas and smelly farts.

It is easy to cook beans but it requires planning ahead of time. Learn how to cook beans, see my recipe. How To Cook Beans and Lentils To Prevent Gas

Creamy Chickpea and Rice Pie Recipe

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. Cook the chickpeas from this recipe: How To Cook Beans and Lentils To Prevent Gas
2. 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:

Chickpea Pie
Authentic Middle Eastern Hummus

 Authentic Middle Eastern Hummus – This is a traditional Middle Eastern Hummus dip; it is a blend of garbanzo beans, garlic, olive oil, and tahini. A great dip for a party or picnic. Who doesn’t enjoy delicious hummus? The other great thing about this dip is that it is dairy-free and gluten-free too.

Cardamom/Coconut Rice Pulao– This pulao has a unique flavour because of the cardamom and fried cashews and sultanas. Coconut is added to give a nuttiness to the pulao. It is important to use ghee instead of vegetable oil as this also gives it a wonderful flavour.

Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

Related Articles

  • 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

  • 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?

  • 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.

  • 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.

    • 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.

  • 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….

  • 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.

  • 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.

  • 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 😉

  • 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.