SLOW COOKER BBQ CHICKPEA VEGAN SLOPPY JOES

Slow Cooker BBQ Chickpea Vegan Sloppy Joes image

Provided by @MakeItYours

Number Of Ingredients 18

2 15-ounce cans chickpeas, drained
1/2 cup uncooked split red lentils (rinsed)
1 small onion (diced (about 1 cup))
3 medium cloves garlic (diced (about 1 tablespoon))
1 15-ounce can tomato sauce
1/2 cup water
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
3 tablespoons vegan Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon red crushed pepper flakes
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 hamburger buns*
2 teaspoons olive oil
Sliced red onion
Dill pickles or sweet pickles
3-quart or larger slow cooker

Steps:

Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 - 60 seconds until golden.
Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.
Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.