Delicious Sloppy Joe Sliders for the whole family! Takes 20 minutes to prep, 50 minutes to cook, and you get 12 sliders.
Ingredients:
1 large onion
3 garlic cloves
3 stalks green onion, finely chopped
1 Tbsp turmeric
2 Tbsp geera (ground roasted cumin)
2 Tbsp curry powder
1 can drained chickpeas (28 oz)
4 tsp cilantro, finely chopped
1 Scotch bonnet pepper
Salt, to taste
½ large field cucumber
⅓ Scotch bonnet pepper
1 lime, juiced
1 Tbsp cilantro, chopped
Directions:
Finely chop the onion, garlic cloves and green onion. Add a few spoons of oil to a large pot at medium heat. Then saute the onion, garlic and green onion.
Once the onions become translucent, add the turmeric, geera and curry powder and stir — add a bit of water if necessary to keep the ingredients from sticking to the pot.
Add the drained chickpeas and chopped cilantro and stir. Then pour enough water to cover the chickpeas and add in the Scotch bonnet pepper (do not cut the pepper). Let the ingredients simmer on medium heat until soft, adding more water when necessary to keep the mixture from burning or sticking to the pan.
Once the chickpeas have softened and the mixture has a thick consistency, take it off the heat and let it cool.
Use a grater to shred half the field cucumber and place it in a bowl.
Finely chop the ⅓ Scotch bonnet pepper, removing most of the seeds (this pepper is incredibly spicy, so be careful when handling it) before adding it to the bowl of grated cucumber.
Add the lime juice and chopped cilantro to the bowl. Mix the ingredients together and place them in a mason jar.
Lightly toast the sesame buns and spread a generous portion of pineapple jam to the bottom of the bun, then add a few spoonfuls of the chickpea channa mix, top with a bit of the spicy cucumber chutney — and enjoy!
Serves: 12
Commentaires