0 Preheat oven to 375F (190C).
1 Dry your bread out by putting it on the countertop overnight or bake it in the oven (I do 350 F/ 175 C for about 30 minutes, or until toasted)
2 Pulse chickpeas in a food processor until chopped into large pieces. If you don’t have a food processor you can also chop them with a knife (although it will take longer and you’ll have to chase the runaway beans).
3 Once chopped, place in the bowl with the dried bread.
4 Saute the onion, celery, carrots, garlic and 1 teaspoon of salt with a drizzle of olive oil (or if not using oil use about ¼ cup of the veggie broth) and white wine, if using, until they begin to soften.
5 Add the broth, rosemary, thyme, fennel seed and crushed red pepper. Let the mixture simmer for about 5 minutes. Taste and add more of the salt if preferred. Keep in mind if you are using Parmesan this will add salt too.
6 Slowly add the mixture to the bowl with the dried bread and chopped chickpeas, mixing as you add.
7 Add the reserved liquid from the can of chickpeas to the bowl and mix well.
8 Place stuffing into a 9 x 13 baking dish. If using parmesan sprinkle it over the top.
9 Bake for 20-30 minutes until nice and crisp on the top. If you use more broth you will need to cook longer.
