Spin the wheel

Bread-free chickpea stuffing

  • 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
  • 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.