Chickpea Stuffing

Chickpea Stuffing


19 people made this

Since starting a low-carb diet, I wanted to make a great stuffing without bread. I think I have come close. This is a lot better than I even thought it would be!

J McDonald

Serves: 8 

  • 2 tablespoons olive oil
  • 1/2 (200g) punnet sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 1/2 cup diced celery
  • 1/3 cup diced onion
  • 1/2 cup (125ml) water
  • 1/2 chicken stock cubes
  • 2 (400g) tins chickpeas, drained and rinsed
  • 1 egg
  • 2 teaspoons dried sage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C. Grease a glass baking dish with cooking spray.
  2. Heat the olive oil in a large frypan. 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 stock 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. Cook in preheated oven 30 minutes; remove the foil and cook uncovered another 10 to 15 minutes.

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