When blended with paprika and cumin, crumbled garbanzo beans 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.
Place chickpeas, tomatoes, cider vinegar, soy sauce and spices in large bowl, toss to coat well.
Transfer mixture to bowl of food processor. Pulse about 5-6 times until well mixed and only a few coarse chunks of chick peas remain.
Heat 2 tbs of the oil in a large non-stick pan on medium heat. Add onions and mushrooms, cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in chickpea mixture and water. Cook 6-8 minutes, or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, then turning 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 chickpeas and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, spices and salt, and continue as directed.