A quick and easy alternative to canned baked beans. Serve with veggie hot dogs for a vegan kid treat.
Yield: 4-6 servings
Time: 1 hour
Tools
- 8-inch baking dish with lid
- rubber spatula
Ingredients
- 4 c chickpeas, soaked and cooked, or canned and rinsed
- 1 c tomato sauce
- ½ c agave syrup
- 1 small onion, minced
Directions
Preheat oven to 350.
Mix everything together in the baking dish, cover, and bake for 30 minutes.
Remove from oven to stir and check on the sauce – if it seems dry, add ¼ cup or so of water.
Bake another 15-30 minutes, until bubbly.
Let cool for 5 minutes before serving.
Notes
Adapted from the recipe for "Sweet-and-Tangy Chickpeas" in The 4-Ingredient Vegan (read my review).
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