Servings: 4 Calories: 170 Carb: 39g Protein: 8g Fat: 2g
Note- Macros do not include bun
Peach BBQ Sauce:
Non-stick cooking spray
2 cloves garlic, minced
¼ onion, diced
2 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon onion powder
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
½ lemon, juiced
1 packet organic Stevia
½ cup sugar free ketchup
4 peaches, diced
Chickpea Sloppy Joe filling:
1 can chickpeas, rinsed and drained
- Heat medium saucepan with non-stick cooking spray. Add garlic and onion and saute until tender, about 3-5 minutes. Add peaches and cook covered for 8-10 min until fragrant.
- Stir in ketchup, vinegar, mustard, Worcestershire, lemon juice, Stevia packet and seasonings. Bring ingredients to a boil.
- Reduce heat, let simmer for 20-30 minutes.
- Place ingredients into a blender (minus chickpeas) until it reaches a BBQ sauce consistency and set aside.
- Mash chickpeas coarsely with fork or potato masher (leaving some whole).
- In a separate bowl, mix mashed chickpeas and ½ BBQ mixture (leave the rest of the BBQ sauce for topping… and leftovers!)
- Assemble on bread of your choice and top with whatever you would like! Enjoy!
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