2-15oz cans of chickpeas (or you can use 1 large can – I get the giant can totaling 1lb & 13oz), rinsed and drained
1 tsp olive oil
½ red onion, diced
2-3 cloves garlic, minced
½ red bell pepper, diced
½ green bell pepper, diced
1-15oz can of diced tomatoes and green chilies
¼ cup tomato paste
2 T Bragg Liquid Aminos
2 tsp dried oregano
1 ½ tsp cumin
1 tsp paprika
hot sauce of your choice (again, I like Cholula Hot Sauce the best)
salt/pepper to taste
4 vegan hamburger buns of your choice (grab the g-free bread and this a g-free meal)
instructions
Rinse and drain the chickpeas, then pour them into a bowl and mash up with a fork or potato masher until they are in small shreds. Then, set the chickpeas aside.
In a large pot, heat the olive oil over medium heat for about 30 seconds (or until you can place your hand over the pan and feel the heat). Next, add the diced onion and garlic and sauté together until the onions are translucent and you can smell the tasteful aroma of garlic in the kitchen. Mm, I love that smell :)
Then, add the bell peppers and shredded chickpeas and stir for 2 to 3 minutes.
Add the rest of the ingredients, but before adding the hot sauce, salt and pepper, taste the mixture. Taste it to see how much seasoning you need to add – we often just start pouring on the salt when our food really doesn’t need it.
Finally, add my favorite ingredient – the hot sauce! Being a Texas girl, I like it spicy; so I add about 3 to 4 tablespoons of hot sauce, but you can taste and see where you want to keep the heat.
Cover and let the mixture simmer for about 15 minutes, stirring occasionally, until slightly thickened and heated throughout.
After throwing the buns in the toaster, scoop the filling between the bread slices for a warm, hearty delight.
notes
The filling can be kept refrigerated for about one week.
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2013/07/30/sloppy-chicks-vegan-sloppy-joes/