Save to Pinterest Savoury, herby muffins made with chickpeas and vegetables—perfect as a plant-based side for festive meals or anytime comfort food.
I first tried making these chickpea stuffing muffins for a holiday dinner and they quickly became a favorite. Their crisp tops and soft, flavorful interiors make them a go-to comfort food in our home year-round.
Ingredients
- Chickpeas (1½ cups cooked or 1 can, drained and rinsed): Forms the hearty base and adds protein.
- Cubed whole wheat bread (2 cups, day-old or slightly dried): Gives traditional stuffing texture.
- Celery (1 cup finely diced): Adds classic crunch and flavor.
- Onion (1 cup finely diced): Brings a savoury depth.
- Carrot (1 medium, finely diced): Adds subtle sweetness and color.
- Garlic (2 cloves, minced): Boosts the aromatic presence.
- Vegetable broth (1 cup): Moistens the mixture and adds flavor.
- Extra-virgin olive oil (1¼ cup, divided): For richness and sautéing.
- Ground flaxseed (2 tablespoons): Acts as a vegan binder.
- Water (5 tablespoons): To mix with flaxseed for binding.
- Fresh parsley (2 tablespoons, chopped): Brings herbal freshness.
- Dried sage (2 teaspoons): Essential for stuffing flavor.
- Dried thyme (1 teaspoon): Adds an earthy note.
- Dried rosemary (1½ teaspoon): For fragrant, pine-like undertones.
- Salt (1 teaspoon): Enhances all the flavors.
- Ground black pepper (1½ teaspoon): Adds gentle heat.
Instructions
- Prep the oven and tin:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners or lightly grease.
- Make the flax egg:
- In a small bowl, combine ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- Sautée vegetables:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, celery, and carrot. Sautée for 5 to 7 minutes, until vegetables are softened. Add garlic and cook for 1 minute more. Remove from heat.
- Mash the chickpeas:
- In a large bowl, mash the chickpeas with a fork or potato masher, leaving some texture.
- Combine main ingredients:
- Add sautéed vegetables, cubed bread, parsley, sage, thyme, rosemary, salt, and pepper to the mashed chickpeas.
- Add wet ingredients:
- Mix in the flax egg, remaining olive oil, and vegetable broth. Stir until well-combined and bread is moistened. Add a splash more broth if needed.
- Fill muffin tin:
- Spoon mixture evenly into the muffin tin, pressing gently to compact.
- Bake:
- Bake for 30 to 35 minutes, until tops are golden and slightly crisp.
- Serve:
- Let cool in the tin for 10 minutes, then carefully remove and serve warm.
Save to Pinterest These muffins are a big hit at every holiday table in our family. Even meat-eaters ask for seconds!
Serving Suggestions
Pair with vegan gravy, cranberry sauce, or roasted vegetables for a perfect holiday meal or cozy supper.
Allergen Information
This recipe contains wheat (from bread) but is nut-free and dairy-free as written. Double-check bread ingredients if avoiding soy or other specific allergens.
Required Tools
You will need a muffin tin, mixing bowls, large skillet, potato masher or fork, and standard measuring cups and spoons.
Save to Pinterest Warm, savory, and herb-filled—these muffins are the essence of comfort food. Enjoy them freshly baked for the very best flavor.
Common Recipe Questions
- → What makes these muffins vegan and allergy-friendly?
The muffins use plant-based ingredients including chickpeas, vegetable broth, olive oil, and ground flaxseed, avoiding dairy and nuts given bread is checked. They are naturally vegan and free from common allergens like dairy and nuts.
- → Can I make these gluten-free?
Yes, simply substitute cubed whole wheat bread with gluten-free bread to maintain texture while keeping them gluten-free.
- → How do the herbs influence the flavor?
Fresh parsley and dried sage, thyme, and rosemary add savory, aromatic notes that complement the chickpeas and vegetables, creating a warm and herby flavor profile.
- → What is the role of ground flaxseed in the mix?
Ground flaxseed combined with water acts as a binder, replacing eggs to hold the muffins together and contribute to a tender texture.
- → How should leftovers be stored?
Store the muffins in the refrigerator for up to three days. For best texture, reheat gently in the oven before serving.
- → Can these muffins be served with accompaniments?
They pair well with vegan gravy or cranberry sauce, adding moistness and complementary flavors for festive meals or comfort eating.