Chickpea and Chorizo Tostadas

Ingredients for Chickpea and Chorizo Tostadas

• 1 (425g) can chickpeas, rinsed

• 1 lime

• 8 sprigs coriander

• 1/4 cup plain whole milk Greek yoghurt

• Sale kosher

• 2 links fresh chorizo (about 230g total), casings removed

• 4 tostada shells

Measure out 120ml 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.

Gather coriander 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 yoghurt 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 yoghurt mixture over tostada shells. Top with chorizo mixture, then with reserved coriander leaves. Serve with reserved lime wedges for squeezing over.

Avvertenza

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