| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 2 15 oz cans chickpeas (drained)
- 1 green pepper (stemmed, seeded and diced)
- 1/2 sweet onion (finely diced)
- 1 15 oz can fire-roasted diced tomatoes (organic)
- 3 oz tomato paste
- 1 1/2 tsp chili powder
- 3/4 tbsp cumin
- 4 tbsp maple syrup (divided)
- 1/4 cup water or veggie broth
- 1/4 purple cabbage (finely shredded)
- 1 tbsp liquid coconut oil or sesame oil
- 1 tbsp apple cider vinegar
- sea salt (to taste)
- 1/2 cup cilantro (for garnish)
- 1 bunch scallions (finely sliced, for garnish)
- 6 grain-free buns
Ingredients
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|
Instructions
- In a 3- to 4-quart crockpot, mix together chickpeas, green pepper, onion, tomatoes, tomato paste, chili powder, cumin, 3/4 tsp salt, 3 tbsp maple syrup and water.
- Cover and cook on high for 2 to 4 hours or on low 4 to 6 hours.
- Toss cabbage with coconut oil, vinegar, 1 tbsp maple syrup and a pinch of salt.
- Serve sloppy joe mixture on grain-free buns, topped with cabbage slaw, cilantro and green onions.
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