vegan chorizo recipe | Schwartz

Ingredients

• 2x400 g tin chickpeas, drained and rinsed
• 200 g (7 oz) diced tomatoes
• 2 tbsp apple cider vinegar
• 2 tsp soy sauce
• 3 tbsp paprika
• 1 tsp paprika smoked
• 1 tbsp garlic granules
• 1 tsp cumin ground
• 1 tsp oregano
• 1/4 tsp coarse ground black pepper
• 1/4 tsp chillies crushed
• 1 pinch cloves ground
• 4 tbsp oil, divided
• 1 onion finely chopped
• 75 g (3 oz) white mushrooms, finely chopped
• 175 ml (6 fl ozs) water