This hot and spicy chickpea chorizo is like soyrizo, minus the soy! The chickpeas get their meaty "chorizo" flavor by crumbling them in a food processor with savory sun-dried tomato and being cooked in a skillet with a hot and spicy sauce. Load up your tacos with plenty of crisp lettuce, vegan sour cream, vegan cheese, and some guac to balance the heat.
SERVES
8-10INGREDIENTS
FOR THE CHICKPEA CHORIZO:
- 3/4 cups dried chickpeas, soaked 12 hours or more and minced in food processor
- 1/4 cup sun-dried tomatoes, minced with chickpeas
- 1 tablespoons extra virgin olive oil
- 1/4 white onion, minced
- 2 cloves garlic, minced
FOR THE CHICKPEA CHORIZO SAUCE:
- 1/4 cup, plus 2 tablespoons extra virgin olive oil
- 2 tablespoon water
- 1/2 teaspoon liquid smoke
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon, plus 1 1/2 teaspoons Ancho chili powder (you can use already ground Ancho or grind your own in a coffee grinder
- 1 1/2 teaspoons paprika
- 1 teaspoon sea salt
- 1/2 teaspoon hot paprika
- 1/2 teaspoon chili pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon clove powder
FOR THE SALSA:
- 5 large tomatoes or 3 pounds, blanched
- 1/2 onion, blanched
- 3 small or 1/2 pound poblano peppers, roasted
- 5 fresh cayenne peppers, or 2 habaneros, roasted
- 1 garlic clove
- 1 jalapeño, stem removed, cut into 4 or 5 pieces (optional)
- 3 tablespoons lime juice, fresh squeezed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sea salt
- 1 cup cilantro, packed
FOR THE VEGETABLES:
- 1 cup lettuce
- 2 yellow tomato, diced
- 8 radishes, thinly sliced
- 1/2 cup red cabbage, minced
FOR THE OPTIONAL GARNISH:
- Cilantro
- Limes
- Vegan sour cream
- Vegan queso fresco
- Corn chips
PREPARATION
- Soak chickpeas overnight for at least 12 hours.
TO MAKE THE SALSA:
- Start by blanching the tomatoes and onion. Core the tomatoes and add to a pot, cover with water, and bring to a boil. When skin begins to crack remove them and the onion with tongs, about 1–2 minutes. Let cool and remove the skins.
- Roast the poblano, cayenne, and habanero on the stovetop at medium-high heat. A gas stove works the best, but it will work fine on an electric stove. Char the peppers on all sides, turning them with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
- Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems.
- Add everything to a food processor or blender and blend to desired texture.
TO MAKE THE CHICKPEA CHORIZO:
- Rinse and dry the chickpeas, then add the chickpeas and sun-dried tomatoes to a food processor. Turn on and process until a fine crumble. Set aside.
- Mix all ingredients the together for the sauce. Set aside.
- Add the onions to a straight-sided pan with 2 tablespoons of olive oil and sauté on medium-low heat for 5 minutes, add the garlic and continue cooking for 5-7 more minutes, until the garlic starts to brown.
- While onions are cooking, prepare the lettuce, tomatoes, radish, and cabbage.
- When the garlic is golden, add the chickpea mixture and the sauce to the pan and cook over medium-low heat. You have to stir the whole time, for about 10-15 minutes. It will stick together at first and then slowly turn into a fine crumble. Just keep smashing down any clumps. A thin layer will stick to the pan, but it won’t burn.
- Serve with toppings in taco shells, as a taco bowl, or in a burrito.
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AUTHOR & RECIPE DETAILS
