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VEGAN CHORIZO (CHICKPEA AND LENTIL SAUSAGES)

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
IN STOCK
  • 100g panko breadcrumbs
  • 500g cooked large chickpeas, rinsed and thoroughly drained (225g uncooked weight)
  • 500g cooked small lentils, rinsed and thoroughly drained (160g uncooked weight)
  • 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

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
IN STOCK
  • 100g panko breadcrumbs
  • 500g cooked large chickpeas, rinsed and thoroughly drained (225g uncooked weight)
  • 500g cooked small lentils, rinsed and thoroughly drained (160g uncooked weight)
  • 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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