Enjoy this Vegan California Walnut “Chorizo” recipe courtesy of Chef Charlie Baggs and California Walnuts.
Yield: Approximately 6 cups
Portion Size: Variable
INGREDIENTS
- 3 Cups California Walnuts
- 1 1/2 Cups Chickpeas, cooked, drained
- 1 Cup Vegetable Oil
- 1 Tbs White Vinegar
- 1 Tbs Paprika
- 1 Tbs Fresh Garlic, minced
- 1 tsp Kosher Salt
- 2 tsp Ground Ancho Pepper
- 2 tsp Dried Oregano
- 1 tsp Ground Chipotle
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
METHOD
1. Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice.
2. Reserve until ready to use.
