Simple Bread Stuffing

24 oz. French bread, cubed*
2 1/2 cups good vegetable stock (homemade or boxed)
3/4 cup chickpeas with skins removed
1/4 cup non-dairy margarine
2 tsp dried rubbed sage
1/2 tbsp dried thyme
1 tsp dried minced onion
1/2 tsp black pepper
1/2 tsp red chili flakes
1/2 cup roughly chopped raw walnuts

The bread should ideally be a few days old.  If not, heat in a 200°F oven for an hour or more until dry and crusty.  Lay the bread in a large pyrex dish and set aside.

Add the chickpeas to a blender carafe and blend with 3/4 cup of the stock.  Melt the margarine and add it, along with the rest of the stock and the sage, thyme, onion, pepper, and red chili, to the carafe, and blend until combined.  Pour the mixture over the bread and add the walnuts, then stir to thoroughly combine.  Flatten the mixture slightly and bake at 350°F for 50-55 minutes, until the top is crunchy.

Alternatively, you can reduce the margarine to 2 tbsp and cook 1 pound of cremini mushrooms with 2 tbsp olive oil and and 2 tbsp minced garlic over medium heat in a large pan, then add to the stuffing before baking.

* I use 2 baby boules from Whole Foods.