Ingredients

• Ingredients 1tbsp sunflower oil 1 onion, finely chopped 100g carrots, finely chopped 2 garlic cloves, finely chopped 100g chestnut mushrooms, finely chopped 400g/1 can chickpeas, drained and rinsed 100g walnuts 100g cooked chestnuts 1tsp salt 1/2tsp ground black pepper 1tsp ground ginger 1tsp ground cinnamon 2tbsp aquafaba 2tbsp psyllium husk 1tbsp sunflower oil

Preparation

• Method Heat your oven to 190c/375f/GM5. Heat the oil in a large frying pan. Once the oil is hot add the onion and carrot. Fry for 10-15 minutes until the onion is translucent. Add the garlic and mushrooms. Fry for another 5-10 minutes until the mushroom has browned. Blend the mixture from the pan with the chickpeas, walnuts, chestnuts, salt, pepper, spices, aquafaba and psyllium husk. Add a small amount of oil to a muffin tin. Divide the muffin batter between all the holes. Bake for 35-45 minutes until browned and cooked through.   TIPS If you want a herby stuffing simply omit the spices and replace with fresh sage leaves, thyme or rosemary. The psyllium husk acts as a binder in this recipe but also adds moisture. You can omit it but the muffins will be a little crumbly.