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VEGAN CHORIZO (CHICKPEA AND LENTIL SAUSAGES)

Our version of vegan "chorizo". Appreciate the individual flavours and textures of the pulses in these sausages, seasoned with smoked paprika, garlic, piquillo peppers and wild oregano.
READY IN

2 hours 30 mins

COOKING TIME

15 mins

PREP TIME

2 hours 20 mins

SERVES

Serves 4

ingredients

  • 100g good quality walnuts, chopped medium-fine
  • 100g panko breadcrumbs
  • 500g cooked large chickpeas, rinsed and thoroughly drained (225g uncooked weight)
IN STOCK
  • 500g cooked small lentils, rinsed and thoroughly drained (160g uncooked weight)
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  • 100g Piquillo pepper strips
IN STOCK
  • 1 plump clove garlic, minced / very finely grated
  • 4 tbsp extra virgin olive oil plus more for frying
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  • 1 tbsp Moscatel vinegar
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  • 1.5 tsp pimentón dulce
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  • 1.5 tsp Catalan oregano rubbed from the bunch (otherwise 1 tsp other oregano)
  • 1.5 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp black pepper
  • 6 fresh tomatoes
  • Guindilla chillis
IN STOCK

METHOD

  1. Remember to soak and cook your dried pulses as per the cooking instructions before beginning this recipe. 
  2. Put the walnuts and breadcrumbs in a large mixing bowl. Add half the chickpeas and lentils.
  3. Put the remaining chickpeas and lentils in the food processor along with the rest of the ingredients. Process to a fairly smooth paste. Add to the mixing bowl.
  4. Combine everything well. Refrigerate the mixture until thoroughly chilled (this will take around 2 hours).
  5. Shape the mixture into approximately 12 evenly sized sausages.
  6. Place a large frying pan over moderate heat. Add a little olive oil. Fry the sausages on all sides until a deep golden brown.
  7. Any sausages you don’t wish to cook can be individually wrapped and frozen. Defrost in the fridge and cook from chilled.
  8. Accompany with a fresh tomato salsa picanté: grate and sieve fresh tomatoes; stir in some very finely chopped guindilla hot green chillies and a splash of their liquid.

ingredients

  • 100g good quality walnuts, chopped medium-fine
  • 100g panko breadcrumbs
  • 500g cooked large chickpeas, rinsed and thoroughly drained (225g uncooked weight)
IN STOCK
  • 500g cooked small lentils, rinsed and thoroughly drained (160g uncooked weight)
IN STOCK
  • 100g Piquillo pepper strips
IN STOCK
  • 1 plump clove garlic, minced / very finely grated
  • 4 tbsp extra virgin olive oil plus more for frying
IN STOCK
  • 1 tbsp Moscatel vinegar
IN STOCK
  • 1.5 tsp pimentón dulce
IN STOCK
  • 1.5 tsp Catalan oregano rubbed from the bunch (otherwise 1 tsp other oregano)
  • 1.5 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp black pepper
  • 6 fresh tomatoes
  • Guindilla chillis
IN STOCK

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