When I Have Chickpeas I Make This! Insanely Delicious Vegan Recipe

Bake the thawed vegan chorizo at 180°C for about 25–30 minutes.

In a pot, heat olive oil and add chopped onion, carrot, parsnip, bay leaves, and pimento.

Add juice from roasted peppers and chopped roasted pickled peppers, along with diced swede and potato.

Stir in ancho flakes, cumin, smoked paprika, turmeric, ground coriander, and tomato puree.

Add the can of chickpeas along with its liquid.

Cover and simmer gently until the potatoes are soft, about 20 minutes.

Once the vegetables are soft, add tapioca and bring to a gentle simmer.

Season with salt and black pepper to taste.

Equipment Needed

Spice Level:

Dietary