Tangy chickpeas, slow-cooked until thick and full of flavor, then piled on a buttery bun – that’s what we have in these chickpea sloppy joes. Basically, these chickpea and lentil sloppy joes are what would happen if BBQ cuisine met Sloppy Joes met the vegetarian diet … and it is a very good meeting indeed.
Stormy weather has hit Washington state. Wind, rain, and no sign of letting up – in fact, quite the opposite. Eek! I am a storm wimp. When I was a kid, storms were just adventures, but now they’re only about 10% fascinating and 90% scary. I guess the older you get, the more you see, and then you realize that bad things actually can and do happen. At least that’s my theory.
Or maybe I’ve just become a class-A weenie with age.
Fall came fast here in the Pacific Northwest, and this storm has pretty much sealed the deal. I’m in full-on cozy-making mode, obsessing over plaid throws and sweater rugs and Crock Pot meals. Segue to these Slow Cooker BBQ Chickpea Sloppy Joes!
First of all, these vegetarian sloppy joes might just be the easiest around! Dump some stuff in the slow cooker, cook it all day, come home and toast up some buns and serve it up.
With chickpeas and a few red lentils thrown in, they’re super hearty and full of protein. Oh AND of course they cook up in the slow cooker, so you know. Awesomesauce and all that. (For what it’s worth, that’s the first and last time I will use “awesomesauce.”)
Chickpeas add “meatiness” and stick-to-the-ribbishness while the red lentils help thicken things up enough to pile it on. And with what’s basically a BBQ sauce base, these chickpea sloppy joes are tangy and just a little different. In a good way, I think.
Well, let’s just say if you’re looking for a chickpea sloppy Joe recipe with lots of prep steps and time, you’ve come to the wrong place.
Because you literally pour all of the ingredients into your slow cooker, except for the buns. Once the filling has cooked, grab a potato masher and mash it a bit. Stir, cook a bit longer, toast up some buns, and serve. That’s it!
I love a nice hearty kale salad with sloppy joes, or some oven-roasted potatoes. Both great! Vegetable fries are great alongside too. I have ones made with sweet potatoes, butternut squash, carrots, green beans, or zucchini – take your pick!
Chickpea sloppy joes are a great freezer recipe! You can freeze the cooked filling in a freezer bag for up to three months. Reheat in the microwave, over the stovetop, or even in the slow cooker with a splash of water. I’ve also assembled the raw ingredients in a freezer bag for a future Crock Pot meal – my favorite way to meal prep! Just let it thaw overnight in the refrigerator, then add to the Crock Pot in the morning. Dinner’s ready that evening!