Chickpea and Chorizo Tostadas
by Sherman Antao · View original source
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Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat. Recipe by Lauren Schaefer.
- Category:
- Main Course
- Cuisine:
- Mexican
- Servings:
- 4
Ingredients
- 1 15-oz. can chickpeas (rinsed, use entire can)
- 1 lime
- 8 sprigs cilantro
- 1/4 cup Greek yogurt (plain, whole-milk)
- kosher salt
- 2 links chorizo (fresh, about 8 oz. total, casings removed)
- 4 tostada shells
Instructions
- Measure out entire can of chickpeas. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from 1 half into bowl. Cut remaining lime half into wedges; set aside for serving.
- Gather cilantro on a cutting board. Starting at stem ends, finely chop until you get to the leaves; set leaves aside for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.
- Heat a medium nonstick skillet over medium. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes. Add chickpeas and season with salt. Cook, mashing some of the chickpeas with spoon until chorizo is cooked through and crisp, 8–10 minutes. Remove from heat.
- Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.
Notes
Try the chickpea-chorizo mixture in tacos or enchiladas.