Preheat oven to 375F (190C).

Cut the cooled chickpe flour cornbread into cubes (about 3/4-inch). Spread on a large rimmed baking sheet. Bake in preheated oven for 11 to 14 minutes until lightly toasted. Remove from oven and cool.

In a large skillet, heat the oil over medium-high heat. Add the onion and celery;cook and stir for 5 minutes. Add the mushrooms; cook and stir 3 to 5 minutes longer until all vegetables are softened. Season to taste with salt & pepper.

Set aside 1 tablespoon of the chopped parsley, In a large bowl, combine the bread cubes, vegetables, cranberries, rosemary and remaining parsley, gently tossing to combine. Slowly pour in the broth, tossing gently to combine. Adjust seasonings (salt & pepper) to taste.

Spray a 13x9 inch baking dish (or two 9 inch (22.5 cm) pie pans or baking dishes) with cooking spray. Place stuffing in prepared dish(es). Tightly cover with foil.

Bake, covered, in the preheated oven for 30 minutes. Remove foil and bake for 20 to 25 minutes longer until top is lightly browned. Sprinkle with the reserved parsley.