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Ingredients
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2TB olive oil, divided
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115oz can chickpeas, drained + patted dry
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1/2onion, diced
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2garlic cloves, finely diced
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1/2green bell pepper, diced
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1tsp yellow mustard (Gluten Free)
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1/2cup organic ketchup
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4oz tomato sauce
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1tsp Coconut sugar, to taste
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1tsp salt, to taste
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4sandwich buns to serve (sub gluten-free bread if necessary)
Instructions
- Preheat oven to 450ºF.
- Line a baking sheet with foil and brush with 1 TB oil. Spread chickpeas on baking sheet and roast 10 minutes.
- Meanwhile, heat oil in medium to large saucepan. When oil begins to ripple, add onion and cook 2-3 minutes until it starts to soften. Add garlic and green pepper, and sauté 2-3 more minutes.
- Add mustard, ketchup, and tomato sauce. Sauté until heated through, then add sugar, salt, and pepper to taste.
- Remove chickpeas from oven, and mash about half of them with a fork. Add to the sauce and stir to incorporate.
- Toast sandwich buns. Serve mixture hot on toasted buns.
Author: https://champagne-tastes.com/chickpea-sloppy-joe/