When blended with paprika and cumin, crumbled chickpeas take on the look and taste of browned chorizo sausage. Turn to this vegan alternative for taco night, or a hearty, meatless filling in your next lunch bowl.
- 2 cans (15 1/2 ounces/540 ml each) garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup (125 ml) canned diced tomatoes
- 2 tbsps (30 ml) apple cider vinegar
- 2 tsps (10 ml) soy suace
- 2 tbsps (30 ml) Paprika
- 1 tbsp (15 ml) Garlic Powder
- 1 tsp (5 ml) Cumin, Ground
- 1 tsp (5 ml) Oregano Leaves
- 1/4 tsp (1 ml) Pepper, Coarse Black
- 1/4 tsp (1 ml) CLUB HOUSE CRUSHED RED PEPPER
- 1/8 tsp (1/2 ml) Cloves, Ground
- 1/2 tsp (2 ml) salt
- 4 tbsps (60 ml) oil divided
- 1 cup (250 ml) finely minced onion
- 1 cup (250 ml) finely chopped white mushrooms
- 1/2 cup (125 ml) water
- 1 Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices and salt in large bowl; toss to coat well.
- 2 Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of garbanzo beans remain.
- 3 Heat 2 tablespoons (30 ml) of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in garbanzo bean mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.
Test Kitchen Tips:
•Chorizo can be used in a variety of dishes. Often served with breakfast, it is also the perfect addition to burritos and fried potatoes, or a great filling for tacos and empanadas.
•Don’t have a food processor? Mash garbanzo beans and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, spices and salt, and continue as directed.
•When cooking the garbanzo bean mixture, try to “brown” the mixture well, similar to browning beef or crumbled sausage. This will add a deeper flavour and a bit of a crispy texture to the mixture.
•For a spicier vegan chorizo add finely chopped chipotle, fresh jalapeno or any of your favourite chile peppers into the mixture while browning.