Let me introduce you to my latest favourite lunch: overflowing chickpea sloppy joes. They’re healthy, light, filling and quick to make. What else could you ask for? Oh, they’re also meat-free for all you vegetarians out there!
These are so good I’m seriously considering swapping out regular beef sloppy joes for these ones, which is saying something. With the wonderful hearty, thick and filling texture of chickpeas, these sloppy joes won’t leave you hungry and I bet you won’t even miss the meat. I’m not saying that I’m going to turn vegetarian or anything. I love me a good steak! But I know how good beans and pulses are for you, so I try and substitute them into recipes as much as I can.
Do you do meatless Mondays? We don’t, although I usually try and make at least one main meal each week without meat. Somehow this meat-free dish always ends up including bacon, as if somehow bacon isn’t a meat in my mind, but a necessary staple we can’t possibly live without in the Pink Recipe Box household. See what you’ve done American culture? You’ve ruined me!
But what I’m trying to say is, these overflowing chickpea sloppy joes are so good that you shouldn’t limit yourself to serving them on meatless Monday – you should go ahead and serve them up tonight! They require so few ingredients that I bet you’ve got them all in your kitchen right now.
See those little brown crispy bits tucked into the nooks and crannies? They’re deep-fried crispy onions. Chickpeas are so much healthier than beef, so I thought I’d try and even it out a bit by adding calorie-packed crispy pieces of heaven.
Overflowing Chickpea Sloppy Joes
- 2 cups chickpeas
- 1 onion
- 2 cloves garlic
- 1 teaspoon chilli powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon brown sugar
- pinch salt
- 1/4 cup tomato puree
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 2 tablespoons soy sauce
- buns for serving
- Finely chop the onion and cook in a saucepan over a medium heat with a small amount of oil. Cook until the onion is soft and translucent - about 7 minutes.
- Mince the garlic and add it to the pan. Leave to cook until fragrant, around 30 seconds.
- Add all the remaining ingredients into the saucepan and stir well. Turn the heat down to medium-low and leave to simmer for around 10 minutes or until the sauce has thickened up and the chickpeas are cooked through.
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