In a large mixing bowl, combine cassava flour, olive oil, and a pinch of sea salt. Gradually add water until the dough forms a smooth ball—this should take about 3-5 minutes of kneading. Cover the dough with a towel and let it rest for 10 minutes.

Heat a skillet over medium-high heat. Divide the rested dough into small balls, then roll each into flat rounds, about 1/8 inch thick. Cook each tortilla in the skillet for 1-2 minutes on each side until browned. Keep warm in a towel.

In the same skillet, heat a tablespoon of olive oil. Add chickpeas and lentils, sauté with minced garlic, cayenne pepper, and a pinch of sea salt for 5-7 minutes until fragrant.

To make chorizo oil, heat another tablespoon of olive oil in a small pan. Add minced garlic, cumin seeds, paprika, turmeric, and jalapeño. Sauté for 3-5 minutes until spices become aromatic.

Take a warm cassava tortilla, fill with Vegan Chorizo filling, drizzle chorizo oil on top, and add toppings. Fold and enjoy!