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: Mary Ross Fowler | Daily Dose of Greens
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
Measure out all of your spices into a pinch bowl or small measuring cup. Set aside.
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.
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/