This stuffing-inspired chickpea skillet turns crusty bread, chickpeas, and vegetables into a satisfying 30-minute dinner, with all your favorite stuffing flavors and just one pan to clean.
For more simple chickpea dinners, try our chickpea lemon skillet, chickpea shakshuka, or Greek yogurt marry me chickpeas.
Why you’ll love this stuffing-inspired chickpea skillet!
This stuffing-inspired chickpea skillet brings all those savory, herby flavors to a satisfying dinner in about 30 minutes. Think golden bread, browned mushrooms, tender celery, and sage, with chickpeas to turn a favorite side dish into a meal. 🍂
Louise and I came up with the idea when she was craving stuffing, but I wanted something we could eat for dinner. It reminded me of how my Nonna Lidia used leftover bread: cooked in a skillet with olive oil and vegetables until it soaked up their flavor. 🍞
That same technique works beautifully here. The bread softens with a splash of broth, then catches against the hot skillet, becoming crisp and a little chewy outside while staying tender inside.
Chickpeas add plant protein and fiber, while mushrooms, onion, and celery bring plenty of vegetables to the pan. It’s a nutritious, comforting way to use yesterday’s bread—and a dinner worth making beyond the holidays. 🌿
P.S. Love these savory stuffing flavors? Try our vegetarian stuffing or cornbread stuffing, and spoon our mushroom gravy over this skillet for an extra-savory finish.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Crusty bread: Sourdough, Italian bread, baguette, ciabatta, or almost any sturdy artisan loaf works well. Day-old bread is ideal for tender centers and crisp, chewy edges. Avoid soft sandwich bread—it’s too soft and can turn mushy.
- Extra virgin olive oil: Helps the bread crisp and vegetables brown. Substitute regular olive oil.
- Cremini mushrooms: Add savory depth. Substitute white button mushrooms, chopped portobellos, or oyster mushrooms.
- Yellow onion: Builds a sweet, savory base. Substitute white onion, shallots, or leek.
- Celery: Brings classic Thanksgiving flavors and a little texture.
- Garlic: Adds savory flavor. If intolerant, omit it or use garlic-infused olive oil if tolerated.
- Sage: Gives the skillet its stuffing character. Use fresh or dried rubbed sage.
- Dried thyme: Adds earthy flavor. Substitute marjoram or a smaller amount of oregano.
- Dried rosemary: Optional for a woodsy note. Substitute finely chopped fresh rosemary or leave it out.
- Chickpeas: Make this a satisfying vegetarian dinner.
- Vegetable broth: Moistens the bread and carries flavor. Chicken broth works if preferred.
- Salt and black pepper: Season to taste, especially when using salted broth.
How to Make Stuffing-Inspired Chickpea Skillet
Step 1. Toast the bread
Cut the bread into 1-inch cubes, then measure out 4 cups.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bread and toast for a few minutes, turning now and then, until lightly golden. Move to a plate.
Air fryer option: Toss the bread cubes with the same 2 tablespoons olive oil. Air fry at 375°F (190°C) for 5 minutes, until lightly golden but not hard.
Step 2. Cook the mushrooms and vegetables
Heat 2 more tablespoons olive oil in the same skillet over medium-high heat.
Add 8 ounces sliced mushrooms. Cook for 8 minutes, stirring now and then, until browned and the liquid they release has cooked away.
Add 1 diced onion and 3 diced celery stalks. Cook for 6 minutes, until softened.
Stir in 3 grated garlic cloves, 1 teaspoon dried rubbed sage, ½ teaspoon dried thyme, optional ½ teaspoon dried rosemary, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute.
Step 3. Add and mash the chickpeas
Stir in 2 cans drained and rinsed chickpeas and ½ cup broth. Simmer for 2 minutes, stirring now and then, until the chickpeas are hot and most of the liquid is gone.
Use the back of a sturdy spoon to mash about half the chickpeas against the bottom of the pan. Leave the rest whole. There’s no need to be neat.
Step 4. Add the bread and crisp the bottom
Add the toasted bread and the remaining ½ cup broth. Toss gently so the bread soaks up the liquid.
Spread everything into an even layer and drizzle with a little more olive oil. Cook over medium-high heat for 3 minutes without stirring much, so the bread touching the pan can brown.
The bread should be soft inside with crisp, slightly chewy edges. Taste, add more salt and pepper if needed, and serve right away.
Serving Suggestions
- Spoon over mushroom gravy: Add it just before serving for extra savory flavor.
- Top with an egg: A poached or soft-boiled egg adds protein, and the runny yolk coats the bread and chickpeas.
- Add chicken or turkey: Serve with shredded rotisserie chicken or leftover roasted turkey for a higher-protein dinner.
- Bring it to a potluck: Serve as a hearty side, with gravy in a separate container. Expect the bread to soften as it sits.
Tips
- Choose sturdy bread. Sourdough, Italian bread, ciabatta, or another crusty loaf holds up well when moistened. Avoid soft sandwich bread, which can turn mushy.
- Toast lightly. Aim for golden edges, not hard croutons. The bread should still have some give in the center.
- Let the mushrooms brown. Wait until their liquid has cooked away before adding the onion and celery. Extra moisture makes it harder to get crisp bread later.
- Mash only half the chickpeas. The mashed chickpeas help bring everything together, while the whole ones add texture. A rough mash is enough.
- Add the broth in two stages. Let the first half mostly cook away with the chickpeas. Add the second half with the bread so it can soak up the flavor.
- Give the bread time against the pan. After the final toss, spread everything out and leave it mostly undisturbed. That contact with the hot skillet creates crisp edges around the soft bread.
- Serve right away. This skillet is best while the bread still has that mix of soft centers and crisp, chewy edges.
- Add mushroom gravy. For an extra-savory finish, spoon some of our mushroom gravy over each serving just before eating.
Frequently Asked Questions
Yes. Choose a sturdy, crusty loaf and toast the cubes before adding them to the skillet. Fresh bread may need a little longer to turn lightly golden.
For the best texture, prepare the mushroom and chickpea mixture ahead and refrigerate it. Keep the toasted bread separate. When ready to eat, warm the chickpea mixture, then finish the recipe with the bread and remaining broth.
Yes. Replace the dried sage with 1 tablespoon chopped fresh sage and the dried thyme with 1½ teaspoons fresh thyme leaves. Fresh rosemary works too; chop it finely.
It’s filling enough to serve on its own. For a Thanksgiving-inspired dinner, spoon our mushroom gravy over each serving. A simple green salad or quinoa apple salad makes a fresh side.
Refrigerate leftovers within 2 hours in a shallow, airtight container. Keep for 3–4 days, or freeze for longer storage. Freezing will soften the bread, so it’s best enjoyed fresh.
Thaw frozen portions in the fridge overnight. Reheat in a skillet with a little olive oil until hot throughout, leaving it uncovered to help the edges crisp again. Or microwave individual portions until hot—the bread will be softer, but it’s the quickest option.
More Easy Skillet and Sheet Pan Dinners
- Spinach Artichoke Butter Beans
- Butter Bean Stroganoff
- Greek Sheet Pan Gnocchi
- Chickpea Shawarma Bowl
- Roasted Broccoli Orzo
- Roasted Zucchini Orzo
- Vegetable Shawarma
- Tofu Shawarma Bowl
If you try this stuffing-inspired chickpea skillet, please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Stuffing-Inspired Chickpea Skillet (No Oven)
Video
Ingredients
- 4 cups crusty bread cut into 1-inch cubes, preferably sourdough or Italian bread – day-old works great
- 4 tablespoons extra virgin olive oil divided
- 8 ounces cremini mushrooms sliced
- 1 medium yellow onion diced
- 3 stalks celery diced
- 3 cloves garlic minced or grated
- 1 teaspoon dried rubbed sage or 1 tablespoon chopped fresh sage
- ½ teaspoon dried thyme or 1½ teaspoons fresh thyme leaves
- ½ teaspoon dried rosemary optional
- 2 cans chickpeas 15 oz / 400 g each can – drained and rinsed
- 1 cup vegetable broth or chicken broth, divided
- ¾ teaspoon salt and black pepper, plus more to taste
Instructions
- Toast the bread: Cut the bread into 1-inch cubes, then measure out about 4 cups. Heat 2 tablespoons Extra Virgin Olive Oil in a large skillet over medium heat. Toast the bread for a few minutes, turning occasionally, until lightly golden. Transfer to a plate.Air fryer option: Toss the bread with the same 2 tablespoons olive oil. Air fry at 375°F (190°C) for 5 minutes, until lightly golden but not hard.
- Cook the vegetables: Heat the remaining 2 tablespoons Extra Virgin Olive Oil in the same skillet over medium-high heat. Add 8 ounces cremini mushrooms (sliced) and cook for 8 minutes, stirring occasionally, until browned and their liquid has cooked away.Add 1 medium yellow onion and 3 stalks celery (diced). Cook for 6 minutes, until softened.Stir in 3 cloves garlic (grated), 1 teaspoon dried rubbed sage, ½ teaspoon dried thyme, ½ teaspoon dried rosemary (if using), ¾ teaspoon salt, and black pepper. Cook for 1 minute.
- Add and mash the chickpeas: Stir in 2 cans chickpeas (rinsed) and ½ cup broth. Simmer for 2 minutes, until hot and most of the liquid is gone.Use the back of a sturdy spoon to mash about half the chickpeas against the bottom of the skillet. Leave the rest whole.
- Add the bread: Gently toss in the toasted bread and the remaining ½ cup broth so the bread soaks up the liquid.Spread into an even layer and drizzle with a little more olive oil. Cook over medium-high heat for 3 minutes, stirring very little, so the bottom can crisp.The bread should be soft inside with crisp, slightly chewy edges. Taste, adjust the salt and pepper, and serve right away.
Notes
- Crusty bread –> Sourdough, Italian bread, baguette, ciabatta, or a sturdy artisan loaf. Avoid soft sandwich bread.
- Extra virgin olive oil –> Regular olive oil.
- Cremini mushrooms –> White button mushrooms, chopped portobellos, or oyster mushrooms.
- Yellow onion –> White onion, shallots, or leek.
- Garlic –> Omit or use garlic-infused olive oil if tolerated.
- Sage –> Fresh or dried rubbed sage.
- Dried thyme –> Marjoram or a smaller amount of oregano.
- Dried rosemary –> Finely chopped fresh rosemary or omit.
- Vegetable broth –> Chicken broth.
- Use sturdy bread: Avoid soft sandwich bread.
- Toast lightly: Golden edges, soft centers.
- Brown the mushrooms: Let their liquid cook away.
- Mash half the chickpeas: Leave the rest whole.
- Split the broth: Half with the chickpeas, half with the bread.
- Let it crisp: Leave mostly undisturbed after the final toss.
- Serve right away: For the best mix of soft and crisp bread.
- Add mushroom gravy: Spoon over each serving for extra savory flavor.
- Storage: Refrigerate for 3–4 days or freeze. Freezing softens the bread.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I’m inspired
Excellent! 🙂
Nico
Delicious. I am going to add this to my recipe box and it will reappear for Thanksgiving at the end of the month.
Thanks so much, Colin! So happy you enjoyed it, and even happier you’ll make it again at Thanksgiving 🎉 Hope it’s a hit with everyone!
Nico