Chickpea and chestnut stuffing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
Dietary Vegetarian
This tasty stuffing is free from wheat, gluten, dairy, soya and egg. It's also a doddle to make.
Method
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Purée the chestnuts or chestnut purée in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
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Add the chickpeas and purée briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you purée them.
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Remove from the processor. Add sunflower seeds and season to taste.
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You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a pâté on toast.
Ingredients
- 100g/3½oz unsweetened chestnut purée or whole tinned chestnuts
- 4 tbsp olive, sunflower, hazelnut or walnut oil
- 2 tbsp medium sweet sherry, marsala or port
- 100g/3½oz tinned chickpeas
- 2 tbsp sunflower seeds
- sea salt and freshly ground black pepper
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