Sloppy joes are not something I ate often as a child or as an adult for that matter, but when I saw a recipe for sloppy joes made with chickpeas I went straight to the kitchen =). Jordan isn’t really a fan of meatless meals, but usually he doesn’t complain too much if there are beans involved. You definitely won’t miss the meat with this recipe. They’re slightly spicy with a nice smokey flavor. It’s a quick and easy weeknight meal that tastes like it’s been simmering all day! I’m thinking that this recipe could easily be adapted into a delicious chili recipe too and I may have to try that now that colder weather is here. Although, I’m pretty excited about the beautiful weather we’re supposed to get this weekend – sunny and 70! =) Enjoy and Happy Weekend!
Sloppy Chicks
1 tsp olive oil
1/2 red onion, diced
2-3 cloves garlic, grated or finely minced
1/2 red bell pepper, diced
2 (15oz) cans of chickpeas, rinsed and drained
1 (15oz) can of fire roasted tomatoes
1/4 cup tomato paste
2 tbsp Worcestershire sauce
1 tbsp Sriracha Sauce
1 1/2 tbsp brown sugar
1/2 tsp dried oregano
1 1/2 tsp cumin
1/2 tsp dried thyme
1 tsp smoked paprika
1 tsp liquid smoke
1/4 cup barbeque sauce
salt/pepper to taste
1. Heat the olive oil in a large shallow saucepan over medium heat for about one minute. Add the onion and garlic and sauté until onions are translucent and garlic is fragrant. Add the bell pepper and the chickpeas and sauté for about two minutes. Add the rest of the ingredients and let it simmer, stirring occasionally, for about 10-15 minutes, until heated through and slightly thickened. If it sticks, add a little water to scrape the pan and lower the heat a bit.
2. Once the buns are warmed and the chickpea mixture is hot, scoop the mixture onto the four buns. Serve while hot. The filling can be kept for about 4 days.
*adapted from Keepin It Kind
