Ingredients
6
6 servings
- •3 cups mushroom, stemmed and halved button
- •1 cup white onion, diced
- •1 cup walnuts
- •1 can chickpeas, drained
- •½ jalapeño, seeded and roughly chopped
- •4 cloves garlic, roughly chopped
- •2 tablespoons olive oil
- •2 tablespoons paprika
- •1 teaspoon garlic powder
- •2 teaspoons cumin
- •2 teaspoons oregano
- •2 teaspoons kosher salt
- •½ teaspoon smoked paprika
- •½ teaspoon ground coriander
- •½ teaspoon chili powder
- •½ teaspoon black pepper
- •½ teaspoon onion
- •¼ teaspoon red pepper flakes
- •⅛ teaspoon cinnamon
- •1 tablespoon tomato paste
- •1 tablespoon apple cider vinegar
- •1 tablespoon soy sauce
Instructions
- Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
- Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8–10 minutes, stirring often, until lightly browned.
- Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
- Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
- Serve the chorizo hot in your favorite dishes.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 312
- Carbohydrate: 27g
- Fat: 19g
- Fiber: 8g
- Protein: 10g
- Sugar: 6g
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