Recipe: Chickpea and ricotta pie with Parmesan crust
In my pursuit to consume more low GI foods I decided to create a new dish using chickpeas. This legume is high in protein and fibre, and is one of the earliest cultivated vegetables. Chickpeas are usually associated with the Middle Eastern and Mediterranean cuisines. Taking inspiration from the chickpea crepes made recently by a friend, I thought it would be nice to make something more substantial like a pie to serve along some harrrisa lamb cutlets.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 3 tbs ricotta cheese
- 1 tbs yogurt
- 1 large garlic clove, peeled and cut in quarters
- 1/4 Spanish onion chopped
- 3 tbs olive oil
- 1/2 tsp rosemary
- 2/3 tsp salt
- Black pepper
- 3 tbs grated Parmesan cheese
Instructions
- Preheat oven to 170C
- Purée all ingredients except for Parmesan cheese.
- Use a medium round flan or rectangular baking tray. Spray with olive oil and place in the hot oven for one minute.
- Using a spatula or a spoon, spread the chickpea mixture evenly on the baking tray.
- Bake on the higher shelf in the oven for 25 minutes. Pull out and sprinkle evenly with Parmesan cheese and some extra rosemary.
- Bake for a further 10 minutes or until the cheese is nice and golden.
- Take out of the oven and let it cool down for a few minutes before serving.
- It should be nice and crispy on the outside but soft like thick mash potatoes or veggie patties on the inside.
- Serve with roasted or fresh tomato salad or green vegetables, or as a side to a meat dish.
Preparation time: 10 minutes
Cooking time: 30-15 minutes
Number of servings: 4
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