About this recipe: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!
2 tablespoons olive oil
200g sliced fresh mushrooms
2 cloves garlic, chopped
1/2 cup diced celery
1/3 cup diced onion
1/2 chicken stock cubes
2 (400g) tins chickpeas, drained and rinsed
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper
Directions Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 degrees C. Grease a glass baking dish with cooking spray.
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.
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.
Cook in preheated oven 30 minutes; remove the foil and cook uncovered another 10 to 15 minutes.