These beautiful chestnut stuffing balls are made using chickpeas and tomatoes for a deliciously fruity and gluten-free alternative to traditional stuffing. The perfect accompaniment to your Christmas roast.
Heat the oil in a small pan and fry the celery gently for 4-5 minutes or until it is softening slightly but still has some crunch.
Soak the tomatoes in boiling water for 10-15 minutes to plump them, then chop small.
Purée the chickpeas with the chestnuts and Madeira in a food processor. How smooth you make the purée will depend on how smooth or 'bitty' you like your stuffing. Add the celery and tomatoes, season to taste.