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Chickpea "Baked Beans" with Lettuce Wrapped Chicken Burger
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5 from 4 votes

Karen's Chickpea "Baked Beans"

Tastes like the best homemade baked beans but better! More easily digested than all beans!
No barbecue feast or picnic is complete without them! Vegan, Vegetarian & Gluten Free.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: better baked beans, chickpea baked beans
Servings: 8 servings
Author: Karen Sheer a zest for life

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup onions peeled, 1/2" dice
  • 1/2 cup shallots peeled, 1/2" dice
  • 1 tablespoon fresh garlic peeled and minced (or finely grated)
  • 1 teaspoon yellow mustard seeds
  • 1 1/4 cups peeled chopped tomatoes* save 1 1/2 cup juice from 28 ounce can
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons chipoltle in adobe minced (less if desired not too spicy)
  • 1/2 cup dark brown sugar I use non GMO
  • 3 tablespoons molasses I use non GMO
  • 2 teaspoons balsamic vinegar (without caramel coloring
  • 2 teaspoons spicy brown mustard I use organic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 1/2 cups tomato juice
  • 2 cans chickpeas drained and rinsed, I use organic
  • 2 sprigs fresh thyme
  • 2 teaspoons fresh thyme leaves (can use fresh parsley if needed)

Instructions

  • Heat olive oil in a heavy non-reactive pot - set to medium- low heat.
    Add onions and stir from time to time until translucent, yet not colored; 5 minutes.
    Add shallots, garlic and mustard seeds. Stir to incorporate - raise heat to medium and cook 3 minutes until just golden around the edges.
  • Add tomatoes - drained from there juice, stir and raise heat to HIGH. Cook, stirring until tomatoes start to stick (this is good!) for three minutes. (Lends a roasted flavor.)
  • Add remaining "sauce" ingredients - tomato paste, chipotle, brown sugar, molasses, balsamic vinegar, spicy brown mustard, sea salt and pepper.
    Give a big stir to incopotate, add tomato juice, bring to a boil, then to a low simmer.
  • Add drained chickpeas and thyme sprigs, stir well - cover and simmer 20 minutes.
    Preheat oven to 350 degrees.
  • Add the chickpea/sauce mixture to a baking dish to hold.
    Bake UNCOVERED in the oven 20 minutes - or until the sauce has reduced thickened somewhat. Garnish with 2 teaspoons them leaves. Enjoy!
  • The final Chickpea "Baked Beans" will be surrounded by sauce that has now been reduced and flavorful.

Notes

*I used 28 ounce can San Marzano Peeled Tomatoes (will have some tomato juice/puree left over.)
This recipe may not be reproduced without the consent of its author, Karen Sheer 

Nutrition

Calories: 128kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 422mg | Fiber: 2g | Sugar: 18g | Vitamin A: 352IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 2mg