Chickpea Chorizo Tacos
[Vegan]

1. Soak chickpeas overnight for at least 12 hours.

To Make the Salsa:

1. Start by blanching the tomatoes and onion. Core the tomatoes and add to a pot, cover with water, and bring to a boil. When skin begins to crack remove them and the onion with tongs, about 1–2 minutes. Let cool and remove the skins.
2. Roast the poblano, cayenne, and habanero on the stovetop at medium-high heat. A gas stove works the best, but it will work fine on an electric stove. Char the peppers on all sides, turning them with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
3. Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems.
4. Add everything to a food processor or blender and blend to desired texture.

To Make the Chickpea Chorizo:

1. Rinse and dry the chickpeas, then add the chickpeas and sun-dried tomatoes to a food processor. Turn on and process until a fine crumble. Set aside.
2. Mix all ingredients the together for the sauce. Set aside.
3. Add the onions to a straight-sided pan with 2 tablespoons of olive oil and sauté on medium-low heat for 5 minutes, add the garlic and continue cooking for 5-7 more minutes, until the garlic starts to brown.
4. While onions are cooking, prepare the lettuce, tomatoes, radish, and cabbage.
5. When the garlic is golden, add the chickpea mixture and the sauce to the pan and cook over medium-low heat. You have to stir the whole time, for about 10-15 minutes. It will stick together at first and then slowly turn into a fine crumble. Just keep smashing down any clumps. A thin layer will stick to the pan, but it won't burn.
6. Serve with toppings in taco shells, as a taco bowl, or in a burrito.