Recipe by Rosalba Gioffre, author of Vegano Italiano
Your Paleo and gluten-free dinner guests will appreciate this chickpea pie like no other. Baked to a thin, crunchy crust, this protein- and fiber-rich dish is made with simple, yet flavorful ingredients. All you need is chickpea flour, sweet red onions, fresh thyme and oil. It doesn’t get any easier than that. In Livorno, Italy, they put a piece of this pie on bread and call it Five and Five, because once upon a time, bread and chickpea pie used to cost five cents each. Perfect for the holiday dinners, baked chickpea pie is best when eaten piping hot.
Vegan Baked Chickpea Pie Recipe
Makes 4 servings
2 tablespoons extra-virgin olive oil, plus more for pan
3 cups cold water
2 cups chickpea flour
2 sweet red onions
Leaves from a few sprigs of thyme
Peanut oil, for frying and the baking pan
Freshly ground black pepper
- Preheat the oven to 400°F. Lightly oil a 9″ by 13″ baking pan.
- Slowly add the cold water to the chickpea flour to a mixing bowl and beat with a whisk to stop lumps from forming. Add the oil and a pinch of salt. Leave the mixture to rest for about an hour, allowing the foam that formed on the surface to dissolve.
- In the meantime, peel the onions and cut them into rings. Heat oil in a medium skillet and fry them in the hot oil until they’re golden brown.
- Remove the onions with a skimmer, leave them to dry on paper towels, and then sprinkle with some salt.
- Pour the chickpea flour mixture into the prepared baking pan, then layer the fried onion on top along with the thyme. Bake the pie until it turns a nice golden color. This will take around 25 minutes. Serve with a good sprinkle of pepper on top — it goes great. If you want to enhance this pie even more, add some pitted olives.
Want more holiday recipe inspiration? Bake up these healthier holiday cookies for family and friends.