Heat a saucepan over medium heat. Stir in 2 tbsp of extra virgin olive oil. Add the onion & sauté until transparent.
Stir in the garlic and green pepper & sauté for a couple of minutes.
Add the paprikas, cumin & black pepper & salt. Watch closely so the spices don’t burn. Add fire-roasted tomatoes and the mixture of 1 tsp cornstarch and 1/2 cup filtered water, and let simmer for 5 minutes.
In the meantime sauté the vegan chorizo in the 2 tbsp of extra virgin olive oil. Set aside.
Sauté the mushrooms in 1 tbsp of extra virgin olive oil for 5 minutes until fragrant and golden.
Use an immersion blender to blend the contents of the saucepan into a purée.
Stir in the bay leaf, mushrooms, chickpeas, and 1/2 of the chorizo, and let simmer for 15 minutes.
Add the rest of the chorizo and serve into bowls. Enjoy this delicious Vegan Menudo!!