Slow Cooker BBQ Chickpea Sloppy Joes

Slow Cooker BBQ Chickpea Sloppy Joes

from kitchentreaty.com
490 min

Tangy, hearty, and easy! Chickpeas and red lentils cook up thick and rich in a tomato-BBQ base.

Ingredients

  • 2 15-ounce cans chickpeas, drained
  • 1/2 cup uncooked split red lentils (rinsed)
  • 1 small onion (diced [about 1 cup])
  • 3 medium cloves garlic (diced [about 1 tablespoon])
  • 1 15-ounce can tomato sauce
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 3 tablespoons vegan Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon red crushed pepper flakes
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 4 hamburger buns*
  • 2 teaspoons olive oil
  • Sliced red onion
  • Dill pickles or sweet pickles
  • 3-quart or larger slow cooker

Directions

  1. 1

    Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.

  2. 2

    Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 - 60 seconds until golden.

  3. 3

    Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.

  4. 4

    Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.