About this recipe: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.
2 tablespoons olive oil
110g sliced fresh mushrooms
2 cloves garlic, chopped
60g diced celery
50g diced onion
1 1/2 chicken stock cubes
680g tinned chickpeas, drained and rinsed
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 with cooking spray.
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 cube; cook and stir until the stock cube is 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.