These little roasted chickpeas from 2Armadillos are the gift that keeps on giving – they’re easy to incorporate as a snack, use as breadcrumbs, or add a crunch to a traditional (and traditionally unhealthy) stuffing side dish. I used them in my whole-wheat bread dressing this year – they added great rosemary and cayenne flavor, a crunch, and a boost of fiber and protein.
It was so good, we didn’t even get a pic of the finished dish! But you have to admit this is a stellar looking leftover lunch container, aside some satueed sweet potatoes with onion and goat cheese and the perfect amount of turkey.
Don’t forget – the guys are doing a kickstarter campaign to expand and create new flavors. They’re almost there! Help them out and receive samples to try – just $15 gets you a pack in each flavor.
- 1 1/2 c 2Armadillos roasted chickpeas (I combined both rosemary and cayenne)
- 1 loaf 100% whole wheat bread
- 4 large stalks celery, diced
- 2 medium onions, diced
- 1/2 tsp each of dried thyme and basil
- 4 c broth
- 2 eggs
- 2 Tbsp oil
Toast the bread in the oven (or allow to go stale) and cut into cubes. Saute the onion and celery in oil until tender; add basil and thyme. Pulverize chickpeas in a blender or food processor. In a large roasting pan, combine bread cubes, chickpeas, and onions and celery until evenly mixed. Beat 2 eggs into the broth and pour onto stuffing, stirring and folding until all bread has evenly absorbed the liquid. Distribute flat in a roasting pan or 9×13 baking dish and bake at 350 for 40 minutes, or until top is crusty and golden while inside remains soft. Serves 12.