Chickpea Janes (Sloppy Chickpeas)

I bet you did not expect Rosie to make a guest appearance. I figured she deserves a mention. Aside from Rosie's style, strength and kick ass muscles which I will never have, she conveys a message that means a lot to me: "We Can Do it!" I use these words as an inspiration to combat any obstacle that gets in the way of things, many, many things.

Oh, pardon...I forgot to mention I included a recipe to go along with the girl power theme. Chickpea Janes (Sloppy Chickpeas) ROCK!!! (to me anyways). Cheers!

Chickpea Janes (Sloppy Chickpeas)

 Ingredients
 1 tablespoon olive oil (optional) 
2 garlic cloves, minced
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 (16-oz cans) chickpeas, drained and rinsed
1 (15-oz can) tomato sauce
1 tablespoon chili powder
1 tablespoon liquid smoke (optional)
1 tablespoon Dijon mustard
2-3 teaspoons vegan sugar
Freshly ground black pepper
Hot sauce and salt to taste (optional)

Directions
In a large pot, sauté the onion and bell pepper in olive oil or water over medium heat for about 10 minutes. Add garlic and cook for another two minutes. Add a splash of water if necessary to prevent from sticking to the pan. Mix in chickpeas, tomato sauce, chili powder, liquid smoke, Dijon mustard, vegan sugar, ground black pepper, and bring to a boil. Once boiling, lower the heat to low and simmer for 15-20 minutes, uncovered, until the sauce thickens. Taste for seasonings, add hot sauce if using. This recipe makes great taco filling.