With the right spices combined with the right textures, you can easily recreate so many dishes into much healthier, plant-based versions, without losing any of the flavor you love. Chorizo is all about the spices! Combined with the texture of crushed chickpeas, you can trick all of your skeptics into eating this healthier, gluten free, protein-packed version.
*note- pay close attention to the teaspoon or tablespoon measurements for an accurate spice combination
gluten free, nut free, soy free, cholesterol free, vegan
3 cups (or 2 15 oz. cans) drained chickpeas
1 onion, chopped
2 Tbsp olive oil
½ cup water
¼ cup Red wine vinegar
2 Tbsp ketchup
1 ½ Tbsp smoked paprika
1 ½ Tbsp chili powder
1 Tbsp oregano
½ tsp garlic powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground chipotle
½ tsp cayenne pepper (optional for heat)
1 ½ tsp sea salt
In a small bowl, add all Chorizo seasoning ingredients from water down to sea salt. Stir well to combine into a thick paste. Set aside.
In another bowl, smash chick peas with a fork to break them into crumbles, or pulse in a food processor keeping them chunky, making sure not to let it get too fine.
In a large pot or pan over med-high heat, heat the olive oil. Add onions and smashed chickpeas. Sauté about 10 minutes, stirring with a spatula, until the chickpeas start to get golden brown. Add the chorizo paste and stir well to combine. Turn heat to low and cook another 5 minutes.
Try using this chorizo in your next chili or tofu scramble!