Trader Joe’s Vegan Chorizo Chickpeas: Easy, Spicy & Flavor-Packed
These Trader Joe’s Vegan Chorizo Chickpeas are a quick, smoky, spicy skillet meal made with vegan chorizo, chickpeas, tomato paste, harissa, olive oil, and a few simple seasonings. Everything comes together in one pan for a hearty vegan dish that’s delicious served over rice, spooned onto crusty bread, or tossed with pasta.
Ingredients
For the skillet
- - 8 ounces Trader Joe’s Vegan Chorizo
- - ¼ cup olive oil or enough to generously coat the skillet
- - 2 tablespoons tomato paste
- - 1–2 tablespoons harissa depending on your heat preference
- - 1 teaspoon smoked paprika
- - 1 teaspoon dried oregano
- - 1 15-ounce can chickpeas, drained and rinsed
- - 1 teaspoon sugar
- - 1 tablespoon coconut aminos
- - 1–2 teaspoons red wine vinegar or apple cider vinegar
- - ¼–½ cup water as needed to loosen the sauce
- - Salt and black pepper to taste
Optional for serving
- - Cooked rice
- - Crusty bread
- - Cooked pasta
- - Fresh parsley
- - Lemon wedges
- - A drizzle of olive oil
Instructions
- Heat the olive oil and cook the vegan chorizo. Place a large skillet over medium heat and add the olive oil. Add the vegan chorizo, breaking it up with a wooden spoon or spatula. Cook until it is hot and beginning to brown. The oil will take on some of the chorizo's color and seasoning.
- Add the tomato paste and harissa. Stir in the tomato paste and harissa. Let them cook with the chorizo for a minute or two, stirring often. This helps the tomato paste deepen in flavor and distributes the harissa throughout the oil.
- Season the skillet. Add the smoked paprika and dried oregano. Stir until the spices are fragrant and evenly mixed into the tomato-chorizo base. Keep the heat at medium or medium-low so the tomato paste doesn't scorch.
- Add the chickpeas. Stir in the drained and rinsed chickpeas, coating them with the seasoned mixture. Add the sugar and coconut aminos, then stir to combine. The chickpeas should be well coated in the sauce.
- Balance and simmer. Add the vinegar and a splash of water. Stir and let everything simmer for about 5–8 minutes, adding a little more water if the mixture becomes too thick. Taste and adjust the harissa, vinegar, sugar, salt, and pepper.
- Serve warm. Spoon the vegan chorizo chickpeas into bowls. Serve over rice, alongside crusty bread, or tossed with pasta. Finish with fresh parsley, lemon, or a drizzle of olive oil if desired.