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.
2teaspoonsfresh 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