Prep time: 15 mins
Cooking time: 30 mins
*Modify for low Fodmap:
- Replace chickpeas with lentils
- Replace Spiral Hulled Tahini with peanut butter
- Use firm tofu not silken
- Remove pickled onions
You will need:
- 60g Copha (roughly chopped)
- 125g White Wings Gluten Free Plain Flour
- 1/4 cup Coles White Chia Seeds
- 1/2 tsp of salt
- 400g Coles Chickpeas (drained and washed)
- 2 tsp Spiral hulled tahini
- 2 tsp of lemon juice
- 1 tbsp iced water
- 1 bunch of silverbeet (leaves washed and larger stems removed)
- 1 cup brown rice (cooked according to packaging)
- 325g Spiral Silken Firm Tofu
- 3 egg yolks
- 1/2 cup Liddell's Grated Tasty Cheese
- 7 baby pickled onions
- 1/2 tsp of paprika
- 1 green salad or sprouted seeds (to serve)
- 1 tbsp balsamic vinegar
Preheat an oven to 220C. Grease a large Pyrex pie dish or 24cm spring form tin with Copha. If you have time, spread chickpeas over a paper towel lined tray and leave in a dry spot or in the fridge to dry out for a few hours.
Place Copha, flour and chia seeds into a large bowl and rub in using your fingertips until the mixture resembles breadcrumbs. Crush chickpeas in a mortar and pestle and add to the flour along with salt and mix to combine. Add tahini, juice and water using a knife in a cutting motion, mix until you have a soft dough. Turn onto a floured bench and gently knead into a ball. Lay between 2 sheets of Multix Bake and roll into a large circle 1cm thick. Lay into your prepared dish remove the top layer of Multix Bake so it doesn’t stick then lay back down gently and cover with baking beans or rice and blind bake for 15 minutes. Remove beans, reduce oven to 180C and bake for 10 minutes or until golden.
Prepare filling: shred the Silverbeet and place into a bowl along with rice. Break up the tofu and add to the bowl, then add the egg yolks and cheese and mix to combine, seasoning with pepper to taste. Spoon into base and spread to the edges, ensuring to press the filling so its in there nice and tight. Scatter over remaining cheese, press onion halves into the top and drizzle with a little balsamic vinegar over each onion, finishing with a sprinkle of paprika.
Bake for 25-30 minutes or until filling is set and beginning to turn golden. Serve with a green salad or sprouted seeds if desired.