This recipe can be found at El Restaurante.
Recipe courtesy of California Walnuts (walnuts.org)
Makes 24 servings; ¼ cup each
3 c. California walnuts
1 ½ c. chickpeas, cooked
1 c. vegetable oil
1 T. white vinegar
1 T. paprika
2 t. salt, kosher
2 t. ancho pepper, ground
2 t. oregano, dried
1 t. chipotle, ground
1 t. cumin, ground
1 t. coriander, ground
Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice. Transfer walnut chorizo to a skillet and cook on medium-low heat until warmed through. Serve warm or reserve until ready to use.