Oil a large baking tray (or spritz with a spray) then add the onions, leeks, carrots and mushrooms. Sprinkle half of each of the herbs over (oregano, rosemary, dill, garlic, pepper), spritz or drizzle a bit more oil over then put on the middle shelf and roast for 15 minutes at Gas 6 (400f / 200c).

While the vegetables are cooking, put the chickpeas in a food processor and blitz until almost smooth (you might need to add a bit of the chickpea liquid). If you don't have a food processor, mash the chickpeas until they are roughly mashed.

Put the vegetables into a large bowl, scraping all the bits off the tin for extra flavour. Add the chickpeas, then the remaining spices (oregano, rosemary, dill, garlic, pepper). Mix together then add the chickpea paste. Mix well and do a taste test. Add enough salt to your liking and adjust herbs if necessary.

Put a bit more oil on your baking tray (it's fine to use the same one without washing) and make the stuffing mixture into balls. The balls should be roughly ping-pong ball size and you should get about 20 from one batch.

Bake the stuffing at Gas Mark 6 (400f / 200c) for 20-30 minutes depending how crispy you like them. They can then be served immediately or cooled and stored for later.

The stuffing balls make a great addition to a meal (especially Christmas dinner) but are also great on their own or maybe 'stuffed' into a sandwich. They will store in the fridge for 3-4 days. Enjoy!