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Sloppy Chickpea & Tempeh Joe’s

by Chef Lisa Kelly, blogger and teacher at the Herbal Academy of New England
Author Craving Something Healthy

Ingredients

  • 1 1/2 cup cooked chickpeas
  • 1 cup cooked kidney beans
  • 1 8 oz package organic tempeh crumbled
  • 1 can organic fire roasted tomatoes
  • 1/4 cup organic tomato paste
  • 1 small red onion diced
  • 1/2 red bell pepper chopped
  • 2 tbsp sriracha
  • 2 tbsp pure maple syrup
  • 1 tbsp tamari or soy sauce
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp dried thyme
  • 3 cloves garlic minced
  • 1 cayenne pepper minced
  • 1/4 tsp black pepper

Instructions

  • Over medium heat, cook olive oil and cayenne pepper in a large saucepan for one minute
  • Add red onion, bell pepper and garlic and cook for 5 minutes
  • Add all remaining ingredients and bring to a boil
  • Reduce to a simmer and cook for 15-20 minutes, occasionally using a potato masher to break down the bean/tempeh mix until you have a fairly chunky consistency
  • * Serve over toasted whole wheat buns