BBQ Chickpeas and Carrot Sliders

• 1 medium onion, peeled and thinly sliced or julienne
• 1/2 teaspoon olive oil (optional)
• 1 8 oz. bag of shredded carrots (this saves time)
• 1 15 oz can chickpeas - drained, rinsed and lightly crushed
• 3/4 cup of Smoky BBQ Sauce, or your favorite store-bought variety
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 1/4 cup vegetable stock, low sodium
• 1 tablespoon Sriracha or hot sauce of choice
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1 teaspoon sea salt (optional)
• Handful of cilantro, chopped

Toppings:

• 1 cup thin shaved cabbage
• 1 cup sliced pickles
• 1/4 cup condiment of choice, such as: Classic Cashew Sour Cream or your favorite plant-based sour cream, or Ultimate Burger Sauce
• Package of your favorite whole grain slider buns

Directions

1. Put all the ingredients except the cilantro and toppings into a large saucepan or cook pot.
2. Set the pan or pot on high heat to boil, then turn to low and simmer until the carrots are wicked tender and the liquid has thickened up. Add chopped cilantro and mix.
3. Once the chickpea and carrot mixture is ready, assemble the sliders. If the buns are not as soft as you would like, lightly toast them before using.
4. On each side of the bread add a condiment of your choice. Pile on the BBQ mixture. Top with shaved cabbage and sliced pickles. Don’t forget the paper towels when serving these!

 https://gamechangersmovie.com/recipes/bbq-chickpea-and-carrot-sliders/

The recipe said to cook on high for 4+ hours which was impossible. I had to keep adding water and it was starting to burn. I think it was a typo so I modified the recipe.