Breadless Stuffing

• 2 tablespoons olive oil
• 1 (4 ounce) package sliced fresh mushrooms
• 2 cloves garlic, chopped
• 1/2 cup diced celery
• 1/3 cup diced onion
• 1/2 cup water
• 1 1/2 cubes chicken bouillon
• 2 (12 ounce) cans garbanzo beans, drained and rinsed
• 1 egg
• 2 teaspoons dried sage
• 1 teaspoon salt
• 1 teaspoon ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
2. Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
3. Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
4. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

olive oil, mushrooms, garlic, celery, onion, water, chicken bouillon, garbanzo beans, egg, sage, salt, ground black pepper

Taken from www.allrecipes.com/recipe/133589/breadless-stuffing/ (may not work)