This is a great stuffing for those of us looking to cut down on our wheat intake. Chickpeas are a great substitute for bread in this recipe as they are filling, creamy and take on the flavours of the stock and vegetables, just like bread would do. You can use this recipe to stuff poultry, or cook it in its own dish.
Nice low-carb addition instead of the real stuff! I added waterchesnuts to the veggies. I also used poultry seasoning instead of sage, and added onion powder. I didn't add salt bc I try to cook without it. I used about 2/3 cup of low sodium chicken stock instead of water and boullion. I used the flat side of a spoon to smoosh the garbanzo beans and spices together, which seemed to work better (and was cleaner) than using my hands. I found that it needed longer in the oven; I liked it browned on top. Served with turkey tenderloin and green beans. Will make again! - 02 Mar 2008 (Review from Allrecipes US | Canada)
I made this for my family on Thanksgiving. It was very good. However, if I made it again I would cut down on the amount of sage used. - 21 Dec 2007 (Review from Allrecipes US | Canada)
We've never been big on bread stuffings, but we love chickpeas, so we decided to give this recipe a try for Thanksgiving. It was a keeper! The leftovers tasted even better the next day. I've already been asked to share the recipe. Thanks! - 30 Nov 2007 (Review from Allrecipes US | Canada)