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!
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)
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)
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)