Name: BBQ Chickpea Sloppy Joes
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 4 cans (15 ounces each) chickpeas, drained and rinsed; 1 large onion, finely diced; 1 bell pepper, finely diced; 3 cloves garlic, minced; 1½ cups barbecue sauce; ½ cup ketchup; 2 tablespoons tomato paste; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 1 tablespoon brown sugar (optional, depending on barbecue sauce); 1 teaspoon smoked paprika; ½ teaspoon black pepper; 1 tablespoon olive oil; ½–1 cup water as needed; 10 hamburger buns

INGREDIENTS

8–10 servings

Ingredients

4 cans (15 ounces each) chickpeas, drained and rinsed
1 large onion, finely diced
1 bell pepper, finely diced
3 cloves garlic, minced
1½ cups barbecue sauce
½ cup ketchup
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar (optional, depending on barbecue sauce)
1 teaspoon smoked paprika
½ teaspoon black pepper
1 tablespoon olive oil
½–1 cup water as needed
10 hamburger buns

METHOD

Make it

1
Heat oil in a large skillet or Dutch oven. Cook onion and bell pepper for approximately 5–7 minutes until softened.
2
Add garlic and cook another minute.
3
Mash about two-thirds of the chickpeas with a potato masher, leaving the rest whole.
4
Add chickpeas, barbecue sauce, ketchup, tomato paste, mustard, vinegar and seasonings.
5
Stir in ½ cup water and simmer uncovered for 10–15 minutes, stirring occasionally.
6
Add a little more water if the filling becomes too thick.
7
Taste and adjust sweetness, acidity and salt. Serve on lightly toasted buns.

Cooking notes

Retained as a distinct homemade BBQ-sauce variant, not the later Manwich version.
Filling can be prepared a day ahead.

Serving suggestions

Toasted buns, potato wedges, corn and salad.