将鹰嘴豆成铁板香肠h补充道eft 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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Ingredients
4 servings
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.
Leave a Review
Reviews (9)
Back to TopEasy, excellent, yummy! A new regular to add into the rotation.
Jessica
Colorado
6/6/2022
This recipe is easily adapted if you have a vegetarian in the house -- just saute the chick peas separately with a little bit of cumin. Really easy and both carnivores and vegetarians are happy.
Anonymous
Boston, MA
10/17/2021
Excellent, quick and easy. I forgot to get cilantro so I used spinach, finely chopped instead. I think I would prefer this to cilantro. The lime and yogurt was the kicker. Really tasty. Served it with avocado slices.
llk73
Grand Rapids, MI
3/30/2021
Dead easy and just delicious. I doubled recipe and my family loved it and had seconds. They also voted for it to go into our dinner rotation. A win!
Anonymous
Seattle
3/12/2021
This recipe is outstanding. The meat fell off the bone and the glaze was succulent. The aroma in the house the from reducing the glaze was a treat. I’ve made it twice this week!
lginac4550
Austin, ATX
11/15/2020
Super easy and super tasty. I've used some oven toasted corn tortillas in place of the tostada shells and found it be just as nice.
this_is_katana
Santa Cruz, CA
5/18/2020
Delicious. The portions are too small if serving as a main. I modified as follows: 1 onion, 4 cloves of garlic, 1 sereno pepper (seeded) - all chopped. Saute onion, garlic and pepper, then add 1 pound of chorizo and cook for 5 minutes while breaking up. Add 2 150z cans of rinsed garbanzo and cook for another 10 minutes while smashing garbanzo. Double the yogurt sauce and serve with sliced avocado.
arecio
Danville, CA
4/10/2020
super easy super quick. even used veggie chorizo!!!! served with avocado slices for the win.
sadiesonic
brooklyn, ny
3/23/2020
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