Kiersten's Chickpea Sloppy Janes

As promised, here is Kiersten's vegetarian sloppy joe recipe. Try it! You might like it!

Serves: 4

1 15oz can chickpeas, drained and rinsed
1 small green bell pepper, diced
1 medium carrot, peeled and finely diced
1/2 cup water
1/2 cup canned pumpkin puree
3 TBSP tomato paste
1/4 cup no sugar added ketchup (regular is fine too)
1 tsp reduced sodium soy sauce
1 tsp maple syrup (can omit if using regular ketchup)
1 TBSP garlic powder
1 tsp Italian seasoning
1/2 tsp cracked black pepper
1/2 tsp salt
2 tsp oil (I used coconut oil)
2 onions, sliced

1. Heat a large skillet with 1 teaspoon of oil on medium-low heat. Add the onions and caramelize. Stir occasionally. Cook for about 20-30 minutes until caramelized.
2. Meanwhile in another large skillet, heat the other teaspoon of oil on medium heat. Add the diced carrots and green bell pepper and soften, about 4 minutes.
3. Blend about 3/4 of the chickpeas in the water in a blender or food processor until mostly mashed. Add chickpea mash and rest of chickpeas to the carrot-bell pepper mixture. Mix.
4. Add the pumpkin, tomato paste, ketchup, soy sauce, maple syrup and seasoning. Adjust salt and pepper to taste. Combine all and let it heat through.
5. Toast buns and top with Sloppy Jane mixture, caramelized onions and cheese (optional). Enjoy!

   

   Two different versions. One on a regular white bun with cheese.
   One on a whole-wheat bun without cheese.