Bread-free chickpea stuffing

    Bread-free chickpea stuffing

    (20)
    1save
    1hr


    2 people made this

    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.

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 110g sliced fresh mushrooms
    • 2 cloves garlic, chopped
    • 60g diced celery
    • 50g diced onion
    • 120ml water
    • 1 1/2 chicken stock cubes
    • 680g tinned chickpeas, drained and rinsed
    • 1 egg
    • 2 teaspoons dried sage
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a glass baking dish with cooking spray.
    2. 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.
    3. 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.
    4. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    by
    47

    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)

    by
    25

    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)

    by
    24

    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)

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