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Bon Appétit

Chickpea and Chorizo Tostadas

By Lauren Schaefer

4.6

(11)

four crisp tortillas topped with yogurt sauce and a chorizo saut on a plate with lime wedges
Photo by Laura Murray, Food Styling by Yekaterina Boystova

Mashing chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat. If you normally throw the stems from a bunch of cilantro or parsley straight into the garbage...DON'T! They're delicious, and can be diced finely and stirred into all kinds of things—like this yogurt sauce.  

  

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Recipe information

  • Yield

    4 servings

Ingredients

1 (15-oz.) can chickpeas, rinsed
1 lime
8 sprigs cilantro
¼ cup plain whole milk Greek yogurt
Kosher salt
2 links fresh chorizo (about 8 oz. total), casings removed
4 tostada shells

Preparation

  1. Step 1

    Measure out ½ cup chickpeas; reserve remaining chickpeas for another use. Finely grate zest of lime into a small bowl. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into wedges; set aside for serving.

    Step 2

    Gather cilantro on a cutting board. Starting at the stem end, finely chop until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime. Add yogurt to bowl and mix well. Season with salt.

    Step 3

    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.

    Step 4

    Spread yogurt mixture over tostada shells. Top with chorizo mixture, then with reserved cilantro leaves. Serve with reserved lime wedges for squeezing over.

TagsTostadaMexicanLatin AmericanChickpeaBean and LegumeVegetableChorizoSausageMeatYogurtDairyMainStarterDinnerLunchVegetarianGluten FreeNut FreeQuickEasyWeeknight MealsBon Appétit

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