Ingredients
The following ingredients have 4 Servings
- 2 1/2 tbsps olive oil
- 1 tbsp garlic (minced)
- 15 1/2 oz tomato sauce
- 3 tbsps tomato paste
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dry mustard
- 1/8 tsp pepper (black)
- 1/4 tsp salt
- 1/4 cup jam (raspberry)
- 1/4 cup apple cider vinegar
- 2 tbsps molasses (* If you don’t have molasses, substitute with honey or maple syrup)
- 1 tbsps Worcestershire sauce (* If you don’t have Worchester sauce, substitute with soy sauce)
- 2 cups chickpeas (cooked)
- 3 tbsps cornstarch
- 1/2 head cabbage (red; very thinly sliced)
- 1/2 head cabbage (green; very thinly sliced)
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 tbsp sugar
- salt and pepper
Instruction
- In a medium saucepan add 1/2 tablespoon olive oil and garlic.
- Cook over medium low until garlic is fragrant. Add tomato sauce, tomato paste, and additional seasonings to pan. Whisk to combine. Bring to a simmer.
- In a separate large, shallow pan, heat remaining 2 tablespoons olive oil. Pat cooked chickpeas dry and toss in cornstarch until covered. Add chickpeas to heated oil in pan. Do not crowd. Stir occasionally until chickpeas are lightly brown.
- Add sauce to pan with chickpeas and stir to coat. When sauce and chickpeas are thoroughly heated, turn off heat and build sandwiches.
- To make coleslaw, toss ingredients together in a bowl and place in fridge.
- Serve with coleslaw, pickles, hot sauce and potato roll buns
