2tbspsmolasses* If you don’t have molasses, substitute with honey or maple syrup
1tbspsWorcestershire sauce* If you don’t have Worchester sauce, substitute with soy sauce
2cupschickpeascooked
3tbspscornstarch
Coleslaw:
1/2headcabbagered; very thinly sliced
1/2headcabbagegreen; very thinly sliced
1/4cupapple cider vinegar
1/4cupolive oil
1/2tbspsugar
salt and pepper
Instructions
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
Recipe Notes
*Note: Could be made with an aquafaba mayo instead of vinegar mix