This is a super easy recipe to put together midday so it can cook during the day in your slow cooker.

It’s vegetarian, could be made vegan and dare I say it, kid friendly?

I really wanted to figure out a different name for these, because who is Joe and why is he so Sloppy? But I couldn’t think of a better one, Sloppy Pea(t)s? Let me know if you have any ideas.


1 lb Chickpeas – Soaked and drained or 2 Cans of chickpeas

1 Carrot, peeled and diced

1 Onion, diced

3 cloves of Garlic, minced

1 can Tomato Sauce

1/4 C Apple Cider Vinegar

1/4 C Dark Brown Sugar

1/4 C Molasses

3 TBL Worcestershire Sauce

2 TBL Dijon Mustard

1/2 Tsp Red Pepper Flakes (or more if you like spice, I added chili hot sauce)

1  Tsp Salt

1/4 Tsp Pepper

2 TBL Ground Flax (more if it’s too runny)

1/4 C Rolled Oats


Saute onion and carrot in 2 TBL butter until browned and soft. Add mined garlic, saute for about a minute. Add the rest of the ingredients and cook on low for 4 hours, stirring occasionally.

Tips and Thoughts:

If you’re using an Instant Pot, use the saute setting, turn it off when you add the garlic, then add everything.

When your measure out the molasses, add a little bit of olive oil in the measuring cup first and swirl it around, this way the molasses is easier to pour out, otherwise you waste some.

When you pour the tomato sauce out, use hot water and fill it up slowly swirling it around to get all of the sauce off the sides of the can then add it into the mix as well.

To make vegan, swap out the butter and look for a vegan Worcestershire sauce.

Use the ground flax seed to thicken up the mixture.

I haven’t tried it but I bet you could put it on a lower heat setting and have it take a little longer.

Most of the recipes I have found for Sloppy Joe Chickpeas have red lentils in it. Which is why I made up my own recipe because for air quality reasons I have to nix those lentils.

Yes, I made homemade buns, lets not talk about those…

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