Slow Cooker Vegan Sloppy Joes

Slow cooked chickpeas make a hearty, flavorful filling for this vegan-friendly update on a childhood classic.

Serves: 6Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • 1 medium green bell pepper, seeded and diced
  • 1⁄2 small sweet onion, peeled and minced
  • 1 can (15 oz.) diced fire-roasted tomatoes
  • 3 oz. tomato paste
  • 1 1⁄2 tsp. chili powder
  • 3⁄4 Tbsp. ground cumin
  • 1 tsp. sea salt, divided
  • 4 Tbsp. maple syrup, divided
  • 1⁄4 cup water
  • 1⁄4 small purple cabbage, shredded
  • 1 Tbsp. liquid coconut oil
  • 1 Tbsp. apple cider vinegar
  • 1⁄2 cup chopped cilantro
  • 4 scallions, sliced
  • 6 sandwich rolls

Directions

  • In a 3- to 4-quart slow cooker, mix together chickpeas, bell pepper, onion, tomatoes, tomato paste, chili powder, cumin, 3⁄4 teaspoon salt, 3 tablespoons maple syrup, and water.
  • Cover and cook on low 6 hours.
  • Toss cabbage with coconut oil, vinegar, 1 tablespoon maple syrup and 1⁄4 teaspoon salt.
  • Serve chickpea mixture on rolls, topped with cabbage mixture, cilantro, and scallions.