INGREDIENTS
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1 15-ounce can chickpeas, drained and rinsed
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1 medium-sized sweet potato, cooked
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1 clove garlic, minced
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/4 cup barbecue sauce (recipe below)
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1/4 cup cornmeal
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1/4 cup scallions, chopped
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6 ounces tomato paste
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1/4 cup water
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2 tablespoons pure maple syrup
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2 tablespoons apple cider vinegar
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1/2 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/4 teaspoon salt