Sometimes we have guests over for the holidays who don’t eat meat, so this recipe was developed with them in mind. You can swap out the chicken stock and use a vegetable stock. This stuffing reminds me of my mom’s “dressing” or Potato and Thyme Stuffing.  The flavors in this stuffing are very reminiscent of Thanksgiving!

This recipe is so easy….

Start by opening the can of chickpeas (I LOVE Goya everything!!), drain and rinse, set aside. Drizzle some olive oil in a pan and heat on low. Dice up the shallots, and toss in the frying pan for 2 minutes add some sea salt. Then dice the scallions (white and light green parts only), and toss ONLY half into the pan and heat them with the shallots for another minute or two, and turn off the heat, and set aside.

Now, peel the potatoes and dice into big chunks and add them to a pot covering them with water. Cook for 15 minutes, they will come to a boil, so they can simmer once that happens. Once you can pierce them easily with a fork they can be drained into a colander.

Next, add the chickpeas to the frying pan along with 1/4 cup (hold the rest) of the stock. You may add ground sea salt, black pepper and about 1/2-1 teaspoon of dried thyme. Let this simmer for about 5-8 minutes. Once the liquid is absorbed mash them in the frying pan, and turn off heat, you don’t want them to brown.

Drain the potatoes, add them back into the pot along with a 1/4 cup of chicken stock and mash them.  Add a light sprinkle of table salt, black pepper and 1/2 teaspoon or more of dried thyme. Next, mix the mashed chickpeas with the potatoes in the pot. This should have almost a creamy, not too lumpy consistency. Add more scallions and hold some for garnish for when you serve the stuffing.

Next, TASTE it! you might need more salt (in this cases use the sea salt), black pepper or thyme. This may dry out if you let it sit or put in the the refrigerator, so add some more chicken stock and reheat in a pan for a few minutes or the microwave. This is so yummy, everyone will love it! Serve warm.