Reviewed: Mar. 2, 2008

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!

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Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 21, 2007

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.

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Reviewer:

Hannah

Home Town: Saint Louis, Missouri, USA

Living In: Hurricane, West Virginia, USA

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Reviewed: Nov. 30, 2007

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!

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