• 3 cups chickpeas canned, drained
• 1 red bell pepper finely chopped
• 1 yellow bell pepper finely chopped
• ½ red onion finely chopped
• ½ white onion finely chopped
• 2 Tbsp soy sauce
• 3 Tbsp olive oil
• 2 cloves garlic crushed
• 2 cups breadcrumbs
• 2 Tbsp barbecue sauce
• 1 Tbsp tahini
• 2 Tbsp psyllium husks or one whole egg, for vegetarian version
• 2 Tbsp nutritional yeast
• 1 Tsp salt
• 1 Tsp pepper
• ½ Tsp liquid smoke optional
• ½ Tsp smoked paprika
• ¼ Tsp Cayenne pepper
• 1 Tsp dry basil
• fresh basil and rosemary for serving

For the glaze:

• ⅓ cup ketchup
• ½ Tsp smoked paprika
• 1 Tbsp white wine
• 1 Tbsp lemon juice
• 1 Tsp brown sugar
• 1 Tsp maple syrup
• 1 Tsp mustard