April 1, 2016
Chickpea Sloppy Joes
2 15-ounce cans (850g) chickpeas, rinsed and drained
6-8 hamburger buns
1 teaspoon extra virgin olive oil
1/2 medium red onion, diced
2 to 3 garlic cloves, minced
1/2 red bell pepper, diced
1 15-ounce can (425g) unsalted, fire-roasted diced tomatoes, with liquid
1/4 cup (60g) tomato paste
3 tablespoons liquid aminos (or soy sauce)
2 tablespoons sriracha
1 tablespoon maple syrup
2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon liquid smoke
1 tablespoon nutritional yeast (optional)
Salt and black pepper to taste
Tofu sour cream for garnish (optional)
1. In a medium bowl, mash the chickpeas with a fork into small chunks. Set aside.
2. Preheat the oven to its lowest temperature. Open the buns and heat the halves, cut side up, on the center rack (or on a baking sheet) for 10 to 15 minutes.
3. Meanwhile, heat the olive oil in a large, shallow saucepan over medium heat. Add the onion and garlic and sauté until the onions are translucent and the garlic is fragrant. Add the bell pepper and mashed chickpeas and sauté about 2 minutes. Add the tomatoes, tomato paste, liquid aminos, sriracha, maple syrup, oregano, cumin, paprika, thyme, liquid smoke, nutritional yeast (if using), salt and pepper. Simmer, stirring occasionally, for 10 to 15 minutes, until heated through and slightly thickened. If it sticks, add a little water to deglaze the pan and lower the heat a bit.
4. Scoop the chickpea mixture onto the warmed buns and top with a dollop of tofu sour cream (if using). Serve immediately. Leftover filling can be chilled in an airtight container for 3 to 4 days.