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Chickpea and chestnut stuffing

Wheat,gluten,dairy,soya and egg free

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

8

Courses etc.

Baking Savoury
Nibbles and Snacks

You will need

IngredientAdd
2 tbsp medium sweet sherry
4tbsp olive oil More products
100g unsweetened chestnut puree

Awaiting stock

 		More products
100g tinned chick peas More products
2tbsp sunflower seeds More products
sea salt More products
freshly ground black pepper More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Puree the chestnuts or chesnut puree in a food processor with the oil and alcohol.
  • Add the chickpeas and puree briefly if you want to keep some 'crunchiness' in the chickpeas or longer for smoother stuffing.
  • Remove from the processor and add the sunflower seeds and seasoning to taste.
  • You can use the mixure as a stuffing, bake in little balls or as a pate on toast.

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