Stuffing-Inspired Chickpea Skillet (No Oven)
Servings: 4 people
- 4 cups (180 g) 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 (230 g) 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 (250 g) vegetable broth or chicken broth, divided
- ¾ teaspoon salt and black pepper, plus more to taste
- 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.
Substitutions
- 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.
