About this recipe:This gluten free or breadless stuffing is made with chickpeas instead of bread, but is nonetheless absolutely delicious. Great for a gluten free Christmas stuffing!
2 tablespoons olive oil
120g sliced fresh mushrooms
2 cloves garlic, chopped
8 tablespoons chopped celery
5 tablespoons chopped onion
1 1/2 chicken stock cubes
620g tinned or boiled chickpeas
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a glass baking dish.
Heat the olive oil in a large frying pan. Cook the mushrooms, garlic, celery and onion in the olive oil 3 to 5 minutes. Add the water and stock cubes; cook and stir until the cubes are dissolved.
Combine the chickpeas, egg, sage, salt and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminium foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
Gluten free note
Ensure that the chicken stock cubes are gluten free. You could use vegetable stock cubes instead.