|Garbanzo beans (chickpeas), drained and rinsed||2 cans|
|Canned diced tomatoes||1/2 cup|
|Apple cider vinegar||2 tbsp|
|Soy sauce||2 tsp|
|Club House Paprika||2 tbsp|
|Club House Garlic Powder||1 tbsp|
|Club House Cumin, Ground||1 tsp|
|Club House Pepper, Black Coarse Grind||1 tsp|
|Club House Red Pepper, Crushed||1/4 tsp|
|Club House Cloves, Ground||1/8 tsp|
|Oil, divided||4 tbsp|
|Finely minced onion||1 cup|
|Finely chopped white mushrooms||1 cup|
|Club House Oregano Leaves||1 tsp|
• 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.
Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices and salt in large bowl; toss to coat well.
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.
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.