Chickpea Walnut Chorizo
 
Prep time
Cook time
Total time
 
Use this flavorful, filling "chorizo" in your favorite Mexican dish, and you won't miss the real thing! It's great in burritos, on nachos, and in taco salads!
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4-5
Ingredients
  • 2 Tbs. paprika
  • ½ Tbs. smoked paprika
  • 1 Tbs. chili powder
  • ½ Tbs. dried oregano
  • 1 tsp. coriander
  • ½ tsp. salt
  • ½ Tbs. ground cumin
  • Pinch cinnamon
  • 2-3 cloves garlic, minced
  • 1 shallot, minced
  • 1 14.5 oz can chickpeas, drained and rinsed
  • 1 cup chopped walnuts
  • 2 Tbs. white vinegar
  • 1 Tbs. Worcestershire sauce (look for vegan if that's your thing)
Instructions
  1. Measure out all of your spices into a pinch bowl or small measuring cup. Set aside.
  2. In a medium pot over medium heat, sauté your garlic and shallot in about ¼ inch of water until shallot is translucent, about 2 min. Add the spices and another splash of water if the mixture is getting dry. Stir and cook spices about 30 seconds, then add the chickpeas and stir some more. Reduce heat to low.
  3. Using a potato masher, roughly mash the chickpeas a few times to create a texture resembling ground meat. Add in the chopped walnuts, vinegar, and Worcestershire sauce and stir well until mixture is beginning to dry out a bit, then remove from heat. Taste and add more seasoning if desired.
  4. Now your chorizo is ready to be used as a filling or topping!
Notes
This chorizo is great left over! It keeps well in the fridge up to one week.

I highly recommend serving this chorizo with my vegan queso! See post for a recipe link, or simply type "queso" in the search bar.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/09/24/chickpea-walnut-chorizo/