Preparation time: 10 minutes Cooking time: 15 minutes Makes 4 servings
Ingredients:
- 15 ml olive oil
- ½ small onion (diced)
- 1 clove garlic (minced)
- 1 medium carrots (small diced)
- ½ green capsicum (small diced)
- 350 gm ground boiled chickpea
- 250 ml low sodium vegetable broth
- 250 ml tomato sauce (no salt added)
- 15 ml chili powder
- 2 g smoked paprika
- 2 whole wheat buns (split in half)
Method:
- Preheat a large karhai over medium heat. Add oil, onion, garlic, carrot, and bell pepper. Cook, stirring occasionally, until softened.
- Add the chickpeas and continue to cook, breaking it apart with a spatula, until crumbly and browned.
- Add broth, tomato sauce, coconut aminos, chili powder, and smoked paprika to the skillet. Stir to combine until heated through and the sauce thickens.
- Split the buns apart and divide between plates. Top with 1 cup of filling per half bun.
Nutritional value per serving:
- Calories: 210
- Fat: 8 g
- Carbohydrate: 28 g
- Fiber: 5 g
- Protein: 10 g
