Spiced Chickpea Stuffing
Spiced Chickpea Stuffing
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- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 rounded tbsp butter
- ½ medium onion, finely chopped
- 11/2 tbsp chopped sage
- 50g dried cranberries
- 30g roasted cashew nuts
- 50g dry breadcrumbs
- 2 eggs, beaten
- 3-4 tbsp water
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4)
- Grease and line a 1lb loaf tin with baking parchment.
- Cook the chickpea masala as per instructions on the pack until dry. Leave aside to cool.
- Meanwhile, in a small frying pan, melt the butter, add the onions and fry until softened. Add the chopped sage and fry a further minute. Remove from the heat and leave to cool.
- In a bowl, add the cooled chickpea daal, onion mix, cranberries, cashew nuts, breadcrumbs and eggs.
- Mix together and add enough water to combine.
- Spoon the mixture into the loaf tin and bake in the oven for 25-30 minutes.
** Alternatively, can roll into small balls and bake for 10-15 minutes **
- 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 1 rounded tbsp butter
- ½ medium onion, finely chopped
- 11/2 tbsp chopped sage
- 50g dried cranberries
- 30g roasted cashew nuts
- 50g dry breadcrumbs
- 2 eggs, beaten
- 3-4 tbsp water
- Preheat the oven to 180°C (Fan 160°/Gas Mark 4)
- Grease and line a 1lb loaf tin with baking parchment.
- Cook the chickpea masala as per instructions on the pack until dry. Leave aside to cool.
- Meanwhile, in a small frying pan, melt the butter, add the onions and fry until softened. Add the chopped sage and fry a further minute. Remove from the heat and leave to cool.
- In a bowl, add the cooled chickpea daal, onion mix, cranberries, cashew nuts, breadcrumbs and eggs.
- Mix together and add enough water to combine.
- Spoon the mixture into the loaf tin and bake in the oven for 25-30 minutes.
** Alternatively, can roll into small balls and bake for 10-15 minutes **
Keep this recipe for later
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