Jalapeño Plum Barbecue Sauce
1 teaspoon olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeño, de-seeded and sliced
1 pound red plums, pitted and sliced (about 7 to 8 plums)
30-ounces of canned tomato sauce (either 1 big can or 2 smaller 15-ounce cans)
1/3 cup apple cider vinegar
3 tablespoons coconut sugar
2 tablespoons liquid aminos
1 tablespoon blackstrap molasses
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons dijon mustard
1 teaspoon liquid smoke
pepper to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
1/4 cup vegetable broth
4 flatbreads (1/2 a batch)
1 peach, pitted and thinly sliced
1 avocado, pitted and thinly sliced
several red onion slices
micro greens (or regular greens of choice or sprouts)
zesty ranch dressing (if made ahead of time and chilled, you may need to add a little water to thin it out for drizzling)
make the sauce
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute until the onion is translucent. Add the jalapeño and the plums and stir to combine. Let cook for about 3 minutes, stirring occasionally.
Add the tomato sauce, apple cider vinegar, coconut sugar, liquid aminos, blackstrap molasses, cumin, smoked paprika, allspice, and ginger. Stir until combined. Increase the heat and bring to a boil. Once boiling, reduce heat to a simmer and let it simmer, stirring occasionally to prevent food from sticking to the bottom, for about 30 minutes.
Once the sauce has thickened, add the mustard, liquid smoke, and pepper. Remove from the heat. Use an immersion blender to blend the sauce until smooth.
Alternatively, you can transfer the sauce to a blender and blend until smooth (though you will need to let it cool for about 5 minutes first). Transfer to a sealable container and let cool completely before covering and transferring to the refrigerator. The sauce will keep for about 3 weeks so it can be made in advance if needed.
make the pizzas
Place the chickpeas in a frying pan and heat over medium heat. After a couple minutes, add 1/4 cup of the barbecue sauce along with the vegetable broth and stir until well combined. Let cook, stirring occasionally, until the liquid has been absorbed and the beans are beginning to stick to the pan, about 5 to 7 minutes. Add 1/4 cup more of the barbecue sauce and let cook for about 2 minutes until thickened.
Remove from the heat.
Spread 1/4 of the chickpeas out on each flatbread. Top with avocado slices, peach slices, onion slices, and greens.
Drizzle with ranch dressing. Slice and serve immediately. Enjoy!