Chickpea and Chorizo Tostadas
A fast, flavorful Mexican-inspired dinner for busy nights. These chickpea and chorizo tostadas are ready in about 15 minutes and make four servings.
Ingredients
15 oz chickpeas, rinsed and drained
1 lime
1/4 cup Greek yogurt
1 tsp kosher salt, divided
8 cilantro sprigs
2 chorizo links
4 tostada shells
Preparation
1. Rinse and drain the chickpeas. Measure out 12 chickpeas and reserve the remaining chickpeas for another use.
2. Finely grate the zest of 1 lime into a small bowl.
3. Cut the lime in half and squeeze the juice from one half into the bowl with the zest. Cut the remaining half into 2 wedges and set aside for serving.
4. Gather 8 cilantro sprigs. Starting at the stem end, finely chop the stems until you reach the leaves; reserve the leaves for serving. Add the chopped stems to the bowl with the lime.
5. Add 1/4 cup yogurt and 1/2 tsp salt to the bowl and mix with a spoon to combine.
6. Remove the casing from 2 chorizo links and discard. Heat a medium nonstick skillet over medium-low. Cook the chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
7. Add the reserved chickpeas and remaining 1/2 tsp salt, and mash together with the back of a spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
8. Spread the lime yogurt over the tostada shells. Top with the crispy chickpea-chorizo mixture and finish with the reserved cilantro leaves. Serve with the lime wedges.
Serves 4 · Prep time: 0 minutes · Cook time: 15 minutes · Easy · Mexican-inspired
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