INGREDIENTS
850 g
2 15-oz cans chickpeas
2 cloves
Garlic
1
Red bell pepper
2
Shallots
2
Sugar pumpkins
1/2 cup
Almond milk, plain
1 1/2 cups
Vegetable stock
2 2/3 tbsp
Maple syrup
4 tsp
Sriracha
3 tbsp
Tamari
1
each of ground pepper (.5 g
1 tsp
Paprika
1/2 tsp
Salt
59 1/2 milliliters
Olive oil